👩🍳 How to Make It
1. Boil the Potatoes:
Peel and cube potatoes into 1-inch pieces.
Place them in a large (5-quart) pot and cover with water.
Add a bit of salt and bring to a boil.
Cook for 7–8 minutes, or until fork-tender but not mushy.
Drain and rinse with cold water. Drain thoroughly.
2. Prep Other Ingredients:
While potatoes cool, mix the chopped onion and chopped hard-boiled eggs in a bowl. Set aside.
3. Make the Dressing:
In a separate bowl, combine sweet and dill pickles, celery (if using), salt, pepper, mustard, and mayonnaise.
Stir until well blended.
4. Combine Salad:
Once the potatoes are cool, gently fold in the onion and egg mixture.
Add the mayo mixture and stir gently to coat.
Adjust consistency by adding more mayo if needed.
5. Garnish (Optional):
Top with sliced boiled egg and a sprinkle of paprika for classic presentation.
💡 Serving Ideas
🥩 Perfect with BBQ ribs, fried chicken, or baked beans
🍗 Great for cookouts, holidays, or picnic baskets
🧺 Keeps well chilled—make it ahead!
Why This Potato Salad Is a Classic
This recipe is nostalgic, creamy, and full of tangy crunch from sweet and dill pickles. It’s a true Southern-style side dish passed down from Mama and Grandma—tried, true, and crowd-approved! 💛
