This recipe is my version of classic southern potato salad, which one day I’ll make and post on ONO. I like to use dill pickles instead of the traditional sweet pickles. For variety, I add thinly sliced cucumbers, and I usually leave the skins on the potatoes. It makes the dish kind of rustic.
Nearly Southern Style Potato Salad Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Ingredients
- 2 pounds potatoes about 5-6 medium, cubed
- 1/2 large onion diced,
- 1/2 cucumber peeled and sliced thin
- 1/2 cup chopped dill pickle
- 6 hard boiled eggs chopped
- 1 cup mayonnaise
- Salt & pepper
Instructions
- Place potatoes in a large saucepot and add enough water to cover by at least 1 inch. Generously salt the water, and bring potatoes to a boil. Reduce heat to medium-low and simmer until potatoes are tender. Remove from heat; drain and cool completely.
- In a large bowl, combine chopped egg, mayonnaise, pickle, and onion. Add potatoes and cucumbers to the egg mixture, and toss until potatoes are well-coated. Adjust salt and pepper as needed. Best served chilled.
Interesting salad. I’ve never put cucumber in a potato salad before and I must try it.