Gluten Free, Dairy Free
This classic summer cookout and potluck side dish is brimming with tender potatoes, sweet onions, crisp celery, sweet pickles, and rich boiled eggs coated in creamy mayonnaise. It's southern summer in a bowl that's deliciously easy to make!
Why I Love This Recipe
Taken directly from Grandma's Hot Potato Salad recipe, this scrumptious dish will have you lining up for seconds! I made a few adjustments mostly because my family loves pickles and eggs. The adjustments are using potatoes with the peel, sautéing the onions to mellow and sweeten their flavor, increasing the amount of pickles and adding an extra egg. However, the flavor profile is scrumptiously perfect thanks to Grandma Dyer ❤️!
Sure to be a hit at any gathering, this chunky potato salad starts with bite sized red skinned potatoes. The skin is so thin, it doesn't detract from the texture of this dish while adding beautiful color and nutrients. It's then mixed with sautéed sweet onions, crunchy celery, sweet briny pickles, rich, silky eggs and creamy mayonnaise for an easy, must have summer side!
Large enough to feed a crowd Southern Potato Salad can be served warm or chilled. While the flavors do meld and intensify the longer they rest together, it is extremely flavorful as soon as it's put together!
Cooking Tips
The absolute BEST bread and butter pickle is made by Sucker Punch. It's sweet and tangy with just the right amount of kick. I am obsessed with these pickles!! They also taste extremely similar to Grandma's homemade bread and butter pickles that are used in her original recipe.
Let's Talk Potatoes
Be sure to use cool water to cover the potatoes. This allows the water and potatoes to heat up together and cook through evenly. Otherwise, adding potatoes to already boiling water will promote uneven cooking and can cause the potatoes to become mealy.
Southern Potato Salad calls for unpeeled red potatoes. You could also use any type of waxy potatoes like new potatoes and fingerling potatoes. These types are good because they hold their texture better without breaking down. Yukon Gold and all-purpose white potatoes will also work well.
Grandma's original recipe uses peeled Russet potatoes. Russets and Idaho potatoes will breakdown more easily and blend in more with the other ingredients in lieu of holding their shape. But guess what?? It's still absolutely delicious! We've eaten this recipe with Russets for years loving every bite.
Additionally, keep in mind many experts will say if you're using Russets for potato salad it's best to boil them whole, peel on then peel and cube after it's cooked. However, if you don't mind them losing their shape a little you don't need to worry about this step.
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📖 Recipe
Southern Potato Salad with Eggs {Gluten Free, Dairy Free}
Equipment
- 1 Large pot I used a 5½ quart pot so I could mix everything together in it
- 1 small skillet
- measuring cups and spoons
- 1 large wooden spoon or silicone spatula
Ingredients
- 2½ lbs red potatoes* bite sized diced
- 2 teaspoon salt divided
- 4 eggs
- ½ tablespoon light olive oil or coconut oil
- ½ medium onion thinly sliced then cut in ½
- ½ cup celery thinly sliced
- ⅔ cup bread and butter pickles** small diced, may sub sweet pickles
- 1 tablespoon pickle juice
- ¼ teaspoon black pepper
- heaping ⅓ cup mayonnaise about 6 tbsp
Instructions
Boil The Potatoes
- Add diced potatoes to a large pot and cover 1 inch in cold water***. Place uncovered over HIGH heat until water begins to boil vigorously. Add 1 teaspoon of salt, stir and reduce heat to MEDIUM-HIGH. Cook until fully tender. From start to finish, this process takes 25-30 minutes. Drain completely and set off of heat uncovered.
Boil The Eggs
- While the potatoes cook: Add water to a small pot or sauce pan, place over HIGH heat, cover and bring to a vigorous boil. Gently add eggs leaving the pot uncovered. Reduce heat to MEDIUM to maintain a rolling boil and cook 14 minutes. Remove to an ice bath to stop the cooking process and set aside for later.
Sauté The Onions
- Add ½ tablespoon of oil to a small pan over MEDIUM heat. Thinly slice the onion and then cut the slices in half. When oil is melted and skillet is very warm and onions and 2 pinches of salt. Sauté stirring occasionally until onions start to soften about 2-3 minutes. Remove from heat and set aside for later.
Chop The Veggies
- While the potatoes continue to cook, thinly slice the celery and dice the pickles.
Bring It All Together
- To the pot of cooked potatoes add: 1 teaspoon salt, black pepper, eggs, onions, celery, pickles, pickle juice, and mayonnaise. Use a spatula or wooden spoon to gently mix all ingredients until well combine. Serve warm or refrigerate and serve chilled later.
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