Description
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.
Ingredients
Scale
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)