This potato salad is the best classic version of old-fashioned, Southern-style potato salad. Creamy, tangy, crunchy, and a hint of sweet and spice from pickles.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
330 Calories
Recipe Instructions
Step 1
Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Step 2
Cut potatoes into 1 1/2-inch cubes. Place in a large pot and cover with water by 2 inches. Add eggs and 3 teaspoons salt; bring to a boil over medium-high heat. Reduce heat; simmer 9 minutes.
Step 3
Remove eggs with a slotted spoon and immediately immerse in ice water for several minutes to stop the cooking. Continue cooking potatoes until fork-tender, about 1 minute more; drain.
Step 4
Peel and chop eggs; set aside.
Step 5
Add mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper to a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Season with salt and pepper, adding up to 1 teaspoon more salt, if desired.
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
0.25 cup sliced green olives with pimientos
0.5 cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pi
