This potato salad with sweet pickle relish is a simple Southern classic made with potatoes, hard-boiled eggs, onion, mayonnaise, and relish. Just like the kind you grew up with.
Potato Salad with Sweet Pickle Relish
- Quick Glance
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 4 to 6
In a large saucepan over high heat, combine the potatoes with enough cold water to cover them by 1 inch (25 mm) and add a pinch of salt. Bring to a boil and cook until the potatoes are tender but not mushy, 15 to 16 minutes. Drain and let cool slightly.
While the potatoes are still warm, cut them into quarters.
In a large bowl, combine the warm potatoes, onion, relish, mayonnaise, and eggs. Toss until well combined. Taste and season with salt and pepper.
Cover and refrigerate until ready to serve, at least 1 hour and up to overnight.
Recipe Testers' Reviews
Best potato salad I’ve ever made. This was an easy recipe to toss together but the flavor made it seem like I had done way more work. It almost tasted like a deviled egg. I'm always looking for a solid potato salad recipe and this is it! My kids even ate all of their portions, so I know it was good.
One thing I did change was to add 1/4 cup mayo. With the relish, it was already a good texture. I didn't add more because I thought it would be overload. Aside from that, I followed the recipe exactly.
After trying it plain, I added some paprika which gave it a nice flavor profile. And I think I might add bacon if I make it again (which I'm sure I will).
This potato salad with sweet pickles is my idea of the classic since it was the kind I had while growing up. My mother always chopped up sweet gherkins and used some of the pickle juice with the mayo when she mixed it up. We always looked forward to it when we had cookouts! Using sweet pickle relish is certainly easier than chopping up sweet pickles and you also get the juice included when spooning it out. WIN-WIN!!
I was also reminded how easy and relatively quick this salad is to make. The longest part is waiting for the water to boil to start timing the potatoes and these days I am now steaming my hard-boiled eggs in a steamer basket for easy peeling. I have no excuse not to make this yummy salad on a more regular basis.
Of note, you really do need to let the flavors develop to get that sweet pickle flavor infused throughout. I let mine chill for 1 1/2 hours and it was good, but it will be even better tomorrow for lunch! Next time, I’ll add some chopped celery for added crunch and a little Lawry’s seasoned salt instead of regular salt.