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Southern Potato Salad

A bowl filled with Southern potato salad with a wooden spoon ad a scoop of salad on the side.
What makes a potato salad Southern? Well, this version includes Vidalia onions, Spanish olives, hard-cooked eggs, parsley, and mayo (Duke's, please!).
Matt Moore

Prep 15 mins
Cook 15 mins
Total 30 mins
Sides
Southern
6 servings
462 kcal

Ingredients 

  • 3 pounds small red potatoes* cut into 1-inch (2.5 cm) pieces
  • 2 teaspoons kosher salt
  • 1/2 large (about 1 1/4 cups) Vidalia or sweet onion finely diced
  • 1/4 cup sliced Spanish olives
  • 2 hard-cooked eggs finely diced
  • 1/2 cup chopped fresh parsley
  • 1 cup mayonnaise (or plain Greek yogurt)
  • 1 tablespoon prepared yellow mustard
  • 1 teaspoon freshly ground black pepper

Directions 

  • In a pot or Dutch oven, bring the potatoes, 1 teaspoon salt, and enough cold water to cover to a boil. Cook just until tender, about 8 minutes. Drain.
  • Place the onion in bottom of a large serving bowl. Top with the warm potatoes and let stand 5 minutes.
  • Top the potatoes with the olives, eggs, parsley, mayonnaise, mustard, and pepper and remaining 1 teaspoon kosher salt and gently toss until blended, being careful not to break apart the potatoes. Serve immediately or cover and refrigerate for up to 3 days. (If the potato salad seems dry when you’re ready to serve, stir in more mayonnaise or Greek yogurt, if you prefer).

Notes

*How do I fix undercooked potatoes for my potato salad?

The nature of potato salad is such that poorly cooked potatoes will ruin the entire dish. As the star of the bowl, you're gonna want to ensure that they're tender yet firm—but not crunchy. Starting the potatoes in cold water lets them cook more evenly, so you don't have little raw surprises in your salad. Once they're boiling, cook until they're just tender when pierced with a fork. Depending on the size of the potato pieces, this can take between 8 and 12 minutes. If for some reason, you drain them and find that they're undercooked, they can be saved. Dump them into a bowl lined with a paper towel, cover with another paper towel, and pop them into the microwave for 30 to 40 seconds at a time. If you're making lots of potatoes, don't try microwaving them all at once—do a portion at a time.