This Southern potato salad recipe is my modern twist on her classic dish, bringing together those same comforting flavors with a fresh, light touch. Yukon Gold potatoes make the base of this recipe, their creamy texture perfect for absorbing the tangy dressing made with mayonnaise, pickle juice, and mustard. And let me tell you, it’s the combination of fresh chives and dill that gives this salad its irresistible brightness. My grandmother used to grow dill in her backyard garden, and I can still smell its fragrant leaves whenever I prepare this dish. Every time I make it, I’m reminded of those sun-drenched afternoons, of kids running around with sparklers, and the sheer joy of sharing a meal that brought everyone together.
One summer, while traveling through Charleston, I was inspired to add a little extra crunch to my salad by incorporating chopped celery and dill pickles. The texture it adds is amazing—each bite offers a satisfying contrast between the soft potatoes and the crisp vegetables. And if you’re feeling a little indulgent, the hard-boiled eggs give the salad an extra layer of richness, making it perfect for any occasion, whether it’s a casual family gathering or a potluck with friends. Trust me, one bite of this Southern potato salad and you’ll be transported to those carefree summer days, just like I am.
Preparing Southern-Style Potato Salad
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Ingredients
- 2 pounds Yukon Gold potatoes, cut into ½-inch cubes
- ¾ cup mayonnaise
- 2 tablespoons pickle juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 2 garlic cloves, minced
- 1 teaspoon salt
- Black pepper, to taste
- 2 celery stalks, chopped
- ½ cup chopped dill pickles
- ½ cup fresh chives, chopped
- 2 tablespoons fresh dill, chopped
- 2 hard-boiled eggs, peeled and chopped (optional)
Directions
- Place the potato cubes in a large pot and cover with cold water by about 1 inch. Bring the water to a boil, then reduce the heat and simmer for approximately 10 minutes or until the potatoes are fork-tender. Drain and set them aside to cool.
- In the meantime, make the dressing by whisking together mayonnaise, pickle juice, apple cider vinegar, mustard, minced garlic, salt, and black pepper in a medium-sized bowl until well combined.
- Once the potatoes are at room temperature, transfer them to a large mixing bowl. Add the dressing and toss gently to coat the potatoes. Slightly mash some of the potatoes for a creamier texture.
- Fold in the chopped celery, dill pickles, chives, fresh dill, and hard-boiled eggs, if using. Mix carefully to combine all ingredients.
- Cover the salad and chill it in the refrigerator for at least 1 hour to let the flavors meld. The potato salad can be prepared a day ahead and stored for up to 1 day before serving.
- Before serving, taste and adjust the seasoning with additional salt and pepper, if needed. Store leftovers in an airtight container in the fridge for up to 3 days.
Storing Suggestion
This Southern-style potato salad can be stored in an airtight container in the refrigerator for up to 3 days. It is recommended to store the salad without the hard-boiled eggs for optimal freshness, adding them just before serving.
Cooking Tips
If you prefer a tangier salad, increase the amount of pickle juice or vinegar. You can also substitute red potatoes for a different flavor and texture. For an extra punch of flavor, try adding a teaspoon of smoked paprika.
Serving Suggestions
This potato salad pairs perfectly with grilled meats like chicken or ribs at barbecues or picnics. Serve it alongside fresh greens for a balanced meal, or top with additional fresh herbs for extra flavor and presentation.
Ingredient Substitutions
If you don’t have dill pickles, sweet pickles can be used instead for a slightly different taste. Greek yogurt can replace mayonnaise for a lighter option, and scallions can be swapped for chives if preferred.
Seasonal Variations
In the spring, try adding freshly steamed asparagus for a seasonal touch. During the summer, fresh cherry tomatoes can add a burst of sweetness to the salad. In colder months, roasted root vegetables can provide an extra layer of flavor.
Allergen Information
This recipe contains eggs and mayonnaise, which may be allergens for some. To make the salad egg-free, simply omit the hard-boiled eggs and use a vegan mayonnaise alternative for those with dietary restrictions.
FAQ:
How long does potato salad last in the fridge?
Potato salad can last up to 3 days in the fridge when stored in an airtight container.
Can I make this potato salad ahead of time?
Yes, this potato salad can be made a day in advance. The flavors improve after chilling for a few hours or overnight.
Can I freeze potato salad?
It is not recommended to freeze potato salad, as the texture of the potatoes and mayonnaise can change upon thawing.
What type of potatoes are best for potato salad?
Yukon Gold potatoes are ideal for potato salad because they hold their shape well and have a creamy texture.
Can I leave the skin on the potatoes?
You can leave the skin on the potatoes if you prefer, especially if using thin-skinned varieties like Yukon Gold or red potatoes.
Can I add bacon to this potato salad?
Yes, crispy cooked bacon is a delicious addition to this salad, providing extra flavor and crunch.
Southern Potato Salad
Ingredients
- 2 pounds Yukon Gold potatoes cut into ½-inch cubes
- ¾ cup mayonnaise
- 2 tablespoons pickle juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 2 garlic cloves minced
- 1 teaspoon salt
- Black pepper to taste
- 2 celery stalks chopped
- ½ cup chopped dill pickles
- ½ cup fresh chives chopped
- 2 tablespoons fresh dill chopped
- 2 hard-boiled eggs peeled and chopped, optional
Instructions
- In a large pot, cover the potatoes with cold water by 1 inch. Bring to a boil over high heat, then lower the heat and let simmer for 10 minutes, or until tender when pierced with a fork. Drain and let cool to room temperature.
- While the potatoes cool, prepare the dressing. In a medium bowl, combine the mayonnaise, pickle juice, apple cider vinegar, mustard, minced garlic, salt, and a few twists of black pepper. Whisk until well mixed.
- Once the potatoes have cooled, transfer them to a large bowl. Pour the dressing over the potatoes and mix to coat thoroughly, mashing the potatoes a bit to make the salad creamy.
- Gently mix in the chopped celery, dill pickles, chives, dill, and chopped hard-boiled eggs if using.
- Cover and refrigerate for at least 1 hour or up to 1 day. Before serving, taste and adjust seasoning if needed. Store leftovers in an airtight container in the fridge for up to 3 days.
