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
2 teaspoons pickle juice
0.5 cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pi
