How to Make It:
1. Boil the Potatoes
Place the cubed potatoes in a pot of cold water and bring it to a boil. Lower the heat to a simmer and cook for about 10–15 minutes until fork-tender but not mushy. Drain well. For quicker cooling, spread them on a baking tray or refrigerate until completely chilled.
2. Prepare the Mix-Ins
While the potatoes cool, chop the eggs into small chunks. Slice the green onions thinly, and finely dice the pickles to add texture and brightness to the dish.
3. Make the Dressing
In a small bowl, whisk together the mayonnaise, mustard, and celery seed. This creamy, tangy dressing is the heart of the salad.
4. Assemble the Salad
Gently mix the cooled potatoes, eggs, onions, and pickles in a large bowl. Pour the dressing over the top and fold everything together carefully — don’t overmix, as you want the potatoes to stay intact. Season to taste with salt and freshly cracked black pepper.
5. Let It Chill
Cover the bowl and refrigerate for at least one hour before serving. This gives the flavors time to meld and makes the texture even creamier.
Serving Suggestions:
This potato salad pairs beautifully with grilled burgers, smoked ribs, fried chicken, or sandwiches. It’s also a standout at picnics, tailgates, and potlucks.
Storage Notes:
Keep any leftovers in an airtight container in the fridge. It’ll stay fresh for 3 to 4 days — just give it a gentle stir before serving again.
A Southern Staple Worth Sharing
With its creamy base, tangy pickles, and hints of onion and celery seed, this Southern-style potato salad delivers a nostalgic flavor that always hits home. Whether you’re serving it up at a summer BBQ or bringing it to a holiday meal, it’s bound to be a crowd-pleaser.
Try it once, and it might just become your signature side dish.
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