Southern Potato Salad with Hard-Boiled Eggs and Sweet Pickles
Creamy, homestyle potato salad with hard-boiled eggs, sweet pickles, and a tangy mustard-mayo dressing. Perfect for summer gatherings and family dinners.
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Cooking tools:
- Pot
- Stove
- Colander
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Fork
- Refrigerator
- Airtight container
Ingredients
- 2 pounds white potatoes, peeled and cut into 1-inch cubes
- 5 hard-boiled eggs
- 3/4 cup mayonnaise (e.g., Duke's)
- 1/2 cup finely chopped whole sweet baby pickles (approximately 6 pickles)
- Pickle brine (reserved, to adjust flavor)
- 2 tablespoons yellow mustard
- 1 tablespoon granulated sugar (plus more to taste)
- 1 teaspoon white vinegar or apple cider vinegar
- 3/4 teaspoon seasoned salt (e.g., Lawry's)
- 1/2 teaspoon celery salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon Accent Flavor Enhancer
- Sweet paprika (for garnish)
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