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Best Southern Potato Salad
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Best Southern Potato Salad

This is the best traditional southern potato salad that is a classic. It pairs potatoes with hard-boiled eggs, mayo, relish, and seasoning.
Course Salad, Side Dish
Cuisine American
Keyword potato, salad, southern
Prep Time 15 minutes
Cook Time 12 minutes
Chill 2 hours
Total Time 2 hours 27 minutes
Servings 12
Calories 300kcal

Ingredients

  • 5 pounds russet potatoes scrubbed, peeled, and diced in 1 - 2 inch pieces
  • 1 tsp salt
  • 2 eggs
  • ½ cup dill relish
  • 4 ounces pimentos diced - 1 small jar
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder

salt and pepper to taste

  • 2 tsp paprika for garnish

Instructions

Instant Pot Method

  • To the inner pot of the cooker, add the manufacturer’s recommended amount of water for bringing the cooker to pressure, typically 1 to 1 ½ cups.
  • Place a steamer basket into the inner pot.
  • Sprinkle diced potatoes with salt.
  • Place the eggs in the shells on top of the potatoes. (don’t crack them open) If you do not have a steamer basket, use a mesh trivet or the pot in pot method to avoid the burn message.
  • Place the lid on and set the valve to sealing.
  • Set to “manual” or “pressure cook” for ZERO minutes. After the pressurizing cycle is complete, switch the valve to venting for a quick pressure release.
  • Remove the eggs and place them in a bowl of ice water.
  • Transfer the potatoes to a colander or large bowl.
  • Add the dill relish, pimentos, and seasonings over the top.
  • Allow the potatoes to cool for 10 minutes before transferring to a mixing bowl.
  • Peel the eggs and dice them. Add the eggs, mayo, and mustard to the potatoes and stir gently to mix.
  • Garnish with a sprinkle of paprika over the top.
  • Best served cold after the flavors have come together in the refrigerator but can be served warm.

Stovetop Method

  • Place the diced potatoes and eggs into a stockpot and fill it with water to about 1 inch over the potatoes and eggs.
  • Add salt to the water according to your preference.
  • Over medium-high heat, bring the water to a boil.
  • Reduce the heat to medium and boil for 8 to 12 minutes or until the potatoes are fork-tender.
  • Remove the eggs and place them in a bowl of ice water.
  • Transfer the potatoes to a colander or large bowl.
  • Add the dill relish, pimentos, and seasonings over the top.
  • Allow the potatoes to cool for 10 minutes before transferring to a mixing bowl.
  • Peel the eggs and dice them. Add the eggs, mayo, and mustard to the potatoes and stir gently to mix.
  • Garnish with a sprinkle of paprika over the top.
  • Best served cold after the flavors have come together in the refrigerator but can be served warm.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 38g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 652mg | Potassium: 833mg | Fiber: 3g | Sugar: 2g | Vitamin C: 22mg | Calcium: 33mg | Iron: 2mg | Net Carbohydrates: 35g