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The Best Potato Salad

The Best Potato Salad

  • Author: The Southern Spoonful
  • 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


Tried and true, this classic southern Potato Salad is creamy, zesty, and delicious! Our family recipe will become your new favorite.


  • 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 


  1. In a large bowl, add your cooled diced potatoes and chopped eggs. Stir until well combined.
  2. Sprinkle your salt, and pepper and stir well.  Generously sprinkle the Tony Chachere’s Original Creole Seasoning over your eggs and potatoes.
  3.  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.
  4. Add your chopped pickles, and stir well. Add your tablespoon of Dijon Mustard and stir. 
  5. 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.  
  6. Sprinkle well with dried parsley or dill and serve.  

Keywords: Potatoes, BBQ