Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this potato salad is the best classic version of good old-fashioned, Southern-style potato salad.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
330 Calories
Recipe Instructions
Step 1
Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
Step 2
Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
Step 3
Peel and chop eggs and set aside.
Step 4
Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
Step 5
Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Ingredients
4 large eggs
1 cup mayonnaise
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
3 tablespoons yellow mustard
5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
5 stalks green onions, sliced (white and green parts)
0.25 teaspoon ground paprika
0.75 teaspoon ground black pepper
0.33333334326744 cup sour cream
0.5 cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pi
