Southern Potato Salad with Sweet Pickles

What makes this Southern?

Okay, let me tell you something about Southern potato salad – it’s not just throwing mayo on some potatoes and calling it a day. This is the stuff that gets passed down through generations, argued over at family reunions, and becomes the reason people show up to church potlucks. My great-aunt Dolly would literally guard her recipe like it was state secrets. The sweet pickles are what make it authentically Southern – none of that dill pickle nonsense up north (no offense, y’all). This creamy, tangy, slightly sweet masterpiece is what summer BBQs and Sunday dinners are made of.

Why You’ll Love This Recipe

Trust me when I say this potato salad will change your life:

• It’s the kind of side dish that people remember and ask you to bring to EVERY gathering from now on.
• The sweet pickles add this amazing tangy-sweet crunch that makes regular potato salad taste boring.
• It actually gets better after sitting overnight – the flavors marry together like they were meant to be.
• It’s substantial enough to be a meal on its own (I may or may not have eaten it for breakfast before).
• My neighbor literally knocked on my door asking for the recipe after I brought it to a block party.
• It pairs with literally everything – fried chicken, BBQ, grilled burgers, you name it.
• Even people who claim they don’t like potato salad end up going back for seconds.

The Good Stuff You’ll Need

Main Players:

• 3 lbs Yukon Gold potatoes (the waxy kind – they hold their shape better than russets)
• 6 large eggs (for that classic Southern touch)
• 1 cup mayonnaise (Duke’s if you can find it, but Hellmann’s works too)
• 2 tablespoons yellow mustard (French’s is my go-to)
• 1/4 cup sweet pickle juice (this is the secret weapon!)
• 1/2 cup sweet pickles, diced small (bread and butter pickles work great)
• 1/2 medium sweet onion, finely diced (Vidalia if you’re feeling fancy)
• 3 celery stalks, diced (for that perfect crunch)

The Supporting Cast:

• 2 tablespoons apple cider vinegar (adds brightness)
• 1 tablespoon sugar (balances the tang)
• 1 teaspoon celery seed (old-school Southern flavor)
• 1/2 teaspoon garlic powder (not fresh garlic – it gets too strong)
• Salt and black pepper to taste
• Paprika for sprinkling on top (because it’s not Southern without paprika)
• Optional: 2 green onions, chopped (for extra flavor and color)

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Let’s Get Cooking

First Things First – The Potatoes (30 minutes):

1. Don’t you dare peel those potatoes first! Wash them good, but leave the skins on while cooking. Trust me on this one.
2. Cut the potatoes into chunks about 1-2 inches big. Try to keep them roughly the same size so they cook evenly.
3. Put them in a big pot with enough cold water to cover by about 2 inches. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out.
4. Bring to a boil, then reduce to a simmer. Cook for about 15-20 minutes until they’re fork-tender but not falling apart. You want them to hold their shape, not turn into mashed potatoes!
5. Drain them and let them cool just enough to handle. Now you can peel them if you want (the skins should slip right off), but honestly? I leave some skin on for texture and because I’m lazy.

The Eggs (15 minutes):

1. While the potatoes are cooking, get your eggs going. Put them in a pot, cover with cold water by about an inch.
2. Bring to a rolling boil, then immediately turn off the heat and cover. Let them sit for exactly 12 minutes.
3. Dump them into an ice bath to stop the cooking. Once they’re cool, peel and chop them up. Some people get all fancy and separate the whites from the yolks, but life’s too short for that nonsense.

Making the Magic Happen (10 minutes):

1. In a big bowl (and I mean BIG – you’ll need room to mix), whisk together the mayo, mustard, pickle juice, vinegar, sugar, celery seed, and garlic powder. Taste it – it should be tangy, slightly sweet, and make you want to lick the spoon.
2. Add the cooled, chunked potatoes to the dressing. Gently fold them in – don’t be aggressive or you’ll end up with potato mush.
3. Add the chopped eggs, diced pickles, onion, and celery. Fold everything together gently.
4. Season with salt and pepper. Start with about a teaspoon of salt and 1/2 teaspoon of pepper, then taste and adjust. Remember, the pickles and pickle juice already add salt!

The Final Touch:

1. Transfer to your serving bowl (or keep it in the mixing bowl if you’re keeping it real).
2. Smooth the top and sprinkle with paprika. If you’re using green onions, scatter those on top too.
3. Here’s the hard part – cover it with plastic wrap and stick it in the fridge for AT LEAST 2 hours. Overnight is even better. The flavors need time to get acquainted.

Serving This Beauty

• Always serve it cold. Room temperature potato salad is just sad.
• Give it a good stir before serving because the dressing settles.
• It’s perfect alongside fried chicken, pulled pork, grilled anything, or just eaten straight from the bowl while standing in the kitchen (no judgment here).
• At BBQs, put it in a pretty bowl and watch people’s faces when they take that first bite.
• Garnish with a few pickle slices and a sprinkle of fresh paprika right before serving if you want to be fancy.
• Pro tip: Serve it with some good cornbread or dinner rolls for soaking up any extra dressing.

Mix It Up

Want to put your own spin on this classic? Here are some ideas:

• Bacon Lovers: Add 6 strips of crumbled bacon because bacon makes everything better.
• Herb Garden: Throw in some fresh dill, parsley, or chives for a fresher taste.
• Spicy Southern: Add a finely diced jalapeño or a dash of hot sauce for some heat.
• Fancy Pants: Use a mix of regular and sweet potatoes for color and extra flavor.
• Lighter Version: Mix half mayo with half Greek yogurt, though honestly, if you’re going light, just make a salad instead.
• Old School: Some folks add a chopped hard-boiled egg on top right before serving for extra richness.

Make It Last

• This keeps in the fridge for about 3-4 days, though it never lasts that long in my house.
• Don’t freeze it – the mayo and potatoes don’t play nice with freezing.
• If it looks a little dry after sitting, stir in a tablespoon or two of mayo or pickle juice.
• For big gatherings, this recipe doubles beautifully. Just use a really big bowl or make it in batches.
• Always keep it cold at outdoor events. Nobody wants food poisoning at the family reunion.

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Questions People Always Ask

Q: Can I make this the day before?
A: Girl, YES! It’s actually better the next day. Just give it a good stir before serving and maybe add a tiny bit more mayo if it looks dry.

Q: My potato salad is too tangy/not tangy enough. Help!
A: Too tangy? Add a little more mayo and sugar. Not tangy enough? More pickle juice and vinegar. Taste as you go – that’s the secret.

Q: Can I use red potatoes instead of Yukon Gold?
A: Absolutely! Red potatoes work great too. Just don’t use russets – they’ll fall apart and turn into potato soup.

Q: What if I can’t find sweet pickles?
A: Bread and butter pickles work perfectly. In a pinch, you can use dill pickles and add an extra tablespoon of sugar, but it won’t be quite the same.

Q: My family thinks mayo-based salads are gross. Any alternatives?
A: You could try a vinegar-based German potato salad instead, but honestly, that’s a completely different animal. This recipe IS the mayo – embrace it!

Q: How do I know when the potatoes are done?
A: Stick a fork in the biggest piece. It should go in easily but the potato shouldn’t fall apart. If your fork goes through like butter, you’ve gone too far.

Q: Can I add other vegetables?
A: Sure! Some people add diced bell peppers or radishes for extra crunch. Just don’t go crazy – the potatoes should still be the star of the show.

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