Tried and true, this classic southern Potato Salad is creamy, zesty, and delicious! Our recipe is The Best Potato Salad you will try, and soon to become your new favorite.
Growing up, Potato Salad accompanied a lot of our family meals, and by far my Mom’s always got the best raving reviews. We wanted to share our all-time favorite recipe, which has stood the taste of time over the years.
What You Need to Make the Best Potato Salad
- Red Potatoes
- Boiled Eggs
- Dill Pickle Juice
- Dill Pickle Spears
- Dijon Mustard
- Mayonnaise
- Salt and Pepper
- Tony Chachere’s Original Creole Seasoning
- Dried Parsley or Fresh Dill
How to Make Potato Salad
- In a large bowl, add your cooled diced potatoes and chopped eggs. Stir until well combined.
- Sprinkle your salt, and pepper and stir well. Generously sprinkle the Tony Chachere’s Original Creole Seasoning over your eggs and potatoes.
- Pour in your dill pickle juice, 1⁄4 cup at a time, keep in mind that you will also be adding your mayonnaise in the next step, so you do not want your potato and egg mixture to be overly moist.
- Add your chopped pickles, and stir well. Add your tablespoon of Dijon Mustard and stir.
- Mix in your mayonnaise ½ cup at a time and stir well. Feel free to add more or less mayonnaise until you reach your desired consistency.
- Sprinkle well with dried parsley or dill and serve.
How to Know Your Potatoes Are Done
To ensure your potatoes are well done, we like to pierce them with a fork. Your fork should be able to easily pierce the potato. When checking for doneness, be sure to check more than one potato.
What to Pair This Dish With
Looking for the perfect dish to pair this with? Look no further than our Cajun Chicken and Sausage Gumbo. This dish also is great along your summer BBQ classics such as BBQ Grilled Chicken, BBQ Beans, and more.
If you are looking for other great potato recipes, check out our Instant Pot Creamy Mashed Potatoes and Oven Roasted Herb Potatoes.
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The Best Potato Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 8 – 12 servings 1x
- Category: Side Dish
- Method: N/A
- Cuisine: American
- Diet: Vegetarian
Description
Tried and true, this classic southern Potato Salad is creamy, zesty, and delicious! Our family recipe will become your new favorite.
Ingredients
- 3 lbs red potatoes, boiled to your desired tenderness, cubed, and cooled
- 6 eggs boiled, peeled, and chopped
- ½ cup of dill pickle juice
- 6 dill pickle spears, chopped finely
- 1 tablespoon of Dijon Mustard
- ¾ cup of Mayonnaise
- Salt and Pepper to taste
- Tony Chachere’s Original Creole Seasoning, to taste
- Dried parsley or fresh dill for sprinkling
Instructions
- In a large bowl, add your cooled diced potatoes and chopped eggs. Stir until well combined.
- Sprinkle your salt, and pepper and stir well. Generously sprinkle the Tony Chachere’s Original Creole Seasoning over your eggs and potatoes.
- Pour in your dill pickle juice, 1⁄4 cup at a time, keep in mind that you will also be adding your mayonnaise in the next step, so you do not want your potato and egg mixture to be overly moist.
- Add your chopped pickles, and stir well. Add your tablespoon of Dijon Mustard and stir.
- Mix in your mayonnaise ½ cup at a time and stir well. Feel free to add more or less mayonnaise until you reach your desired consistency.
- Sprinkle well with dried parsley or dill and serve.
Emily Miguez
Love potato salad especially this recipe when you are from the South you know good Potato Salad!!!!