Description
This soul food potato salad isn’t just a side dish—it’s a creamy, tangy, and nostalgic centerpiece. Rooted in Black Southern tradition and packed with sweet pickles, mustard tang, and generations of love, it’s the perfect dish for any celebration, from backyard BBQs to holiday potlucks.
Ingredients
Scale
- 2.5 lbs white or Yukon gold potatoes, peeled and cubed
- ¾ cup Duke’s mayonnaise
- 2 tbsp yellow mustard
- ½ cup chopped sweet pickles
- 2 tbsp pickle brine (from sweet pickles)
- 2 tsp sugar
- 1 tbsp apple cider or white vinegar
- ½ tsp celery salt
- 1 tsp seasoned salt
- ½ tsp black pepper
- ¼ tsp Accent seasoning / MSG (optional)
- 3 hard-boiled eggs (2 chopped, 1 for garnish)
- Paprika, for garnish
Instructions
- Boil potatoes in salted water until fork-tender, 10–15 minutes. Do not overcook.
- Drain and let cool completely to keep the salad creamy and chunky.
- Whisk together Duke’s mayonnaise, mustard, vinegar, sugar, celery salt, seasoned salt, pepper, and optional MSG in a large bowl. Add sweet pickles and brine.
- Fold in chopped eggs and cooled potatoes gently. Avoid mashing.
- Garnish with sliced egg and a sprinkle of paprika. Chill for at least 2 hours before serving.
Notes
Use starchy potatoes for the best creamy texture. Always chill before serving to let the flavors meld. This dish tastes even better the next day!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled and Mixed
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: potato salad, southern, soul food, creamy, picnic, BBQ