Description
A creamy, chunky, and tangy Southern-style potato salad made with smashed Yukon Gold potatoes, eggs, pickles, and a flavorful mustard-mayo dressing. Perfect for potlucks, BBQs, or everyday comfort food.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, scrubbed and halved
- 3 hard-boiled eggs, chopped
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup dill pickles, finely chopped
- 1 stalk celery, finely diced
- 1/4 cup red onion, finely chopped
- 1–2 tablespoons pickle juice
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Paprika, for garnish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook for 15–18 minutes until fork-tender.
- Drain and transfer potatoes to a large bowl.
- While still warm, add chopped eggs, pickles, celery, and red onion to the bowl.
- In a separate bowl, whisk together mayonnaise, mustard, pickle juice, salt, and pepper.
- Gently smash the potatoes with a masher or fork, leaving some chunks.
- Pour dressing over the mixture and stir to combine thoroughly.
- Taste and adjust seasoning. Transfer to a serving bowl, garnish with paprika and parsley.
- Chill for at least 1 hour before serving.
Notes
- Use warm potatoes to better absorb the dressing flavors.
- Yukon Gold potatoes offer a creamy texture without needing to peel.
- Adjust pickle juice to taste for more tanginess.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg