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Simple Southern Potato Salad

This is the kind of recipe that shows up at family cookouts, Sunday lunches, church picnics, and holiday tables without ever needing an invitation. No fancy ingredients, no complicated steps—just honest, comforting flavors that have stood the test of time.
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Course: Appetizer, Dinner, Lunch, Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 –9 large potatoes peeled and cut into cubes
  • 1 cup chopped pickles
  • 2 medium onions finely chopped
  • 5 large hard-boiled eggs chopped
  • 2 cups mayonnaise or to taste
  • 3 –4 tablespoons yellow mustard
  • Salt and black pepper to taste

Method
 

  1. Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 12–15 minutes.
  2. Drain the potatoes well and let them cool slightly for about 10 minutes.
  3. Transfer the warm potatoes to a large mixing bowl. Add the chopped eggs, onions, and pickles, gently stirring to combine.
  4. Fold in the mayonnaise until the salad reaches your desired level of creaminess.
  5. Stir in the mustard, then season with salt and pepper to taste.
  6. Chill for at least 1 hour before serving for best flavor. Stir gently and adjust seasoning if needed before serving.
  7. Enjoy!