Nothing beats a bowl of good old southern Potato Salad. Everyone should have a go-to potato salad recipe on hand.

Southern Potato Salad is a delectable blend of potatoes, hard-boiled eggs, sweet pickles, mayonnaise, mustard, Tuna, and seasoning. This traditional potato salad is ideal for picnics, potlucks, and cookouts. A Southern classic accompaniment to grilled meats and sandwiches. At a barbecue party, you will never go wrong with this potato salad!!

It’s all about the contrast between smooth, savory potatoes and the tang of mustard and the sweetness of soft pickles. This spice blend is very pleasing and pairs very well with grilled chicken, tacos, hot dogs, or steaks.
My potato salad has become a hit for even the pickiest visitors. One taste will persuade them to reach for the spoon and scoop a hearty helping onto their plate. If I have not persuaded you, give it a shot and decide for yourself.

Ingredients needed for this salad:

6 eggs, medium-sized.

1 pound. Of boiled potatoes, peeled and cut into small pieces.

Flaked Tuna, I used one can.OF 4.5-ounces.

2 ½ Tbsp.Of mayonnaise.

2 Tsp.Of drained sweet pickle relish.

1 Tsp.Of mustard.

½ Tsp.Of onion powder.

½ Tsp.Of paprika.

¼ Tsp.Of white sugar.

Salt+pepper, as needed.


Step 1:

In a medium saucepan, I placed the eggs and covered them with water, and brought them to a boil for few minutes.

Step 2:

Once done, I removed the saucepan from the stove, and set it aside for 15 minutes, keeping the eggs in hot water.

Step 3:

After that, I transferred the Eggs from hot water to cooled under cold running water before peeling them.

Step 4:

Following that, I halved the eggs lengthwise and placed the yolks in a shallow bowl.

Step 5:

And using a fork, I mashed the egg yolks with boiled potato; added in the flaked tuna, pickle relish, sugar, mustard, and onion powder; I seasoned with sea salt and black ground pepper.

Step 6:

And I stir the mayonnaise into tuna mixture and mix well until smooth but always solid.

Step 7:

And finally, I arranged the sliced egg whites on a serving platter over the mashed mixture, and I added some sprinkles of paprika on the top.

Step 8:

I covered the bowl with plastic wrap, and I put it in the fridge for at least 3 hours and a half to chill before serving.

Once you tried my potato salad recipe, share your experiences with us in the comments section below!!! And stay tuned to never miss any new recipe on our website!!

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