Hearty potatoes in a creamy dressing, with bits of color and crunch. This Classic Southern Potato Salad is an excellent dish for your cookouts, potlucks and family gatherings.
Course Side Dish
Keyword potato salad
Prep Time 30minutes
Cook Time 45minutes
Cooling Time 15minutes
Total Time 1hour15minutes
Author Buy This Cook That
1/2green bell pepperseeded + diced
1/2red bell pepperseeded + diced
1/2small onionpeeled + diced
1/4cupsweet pickle juice
1tablespoonwhite granulated sugarmore or less to taste
1/2teaspoonsmoked paprikaplus more for top
3eggshard boiled, peeled
Wash the potatoes. Place them in a large pot and cover them with cold water by 2 inches.
Place the pot on the stove and bring to a low boil. Cook until you can easily pierce the potatoes through with a knife. You want them to be firm, but not too hard. It takes about 30 – 45 minutes depending on the size of your potatoes.If your potatoes are different sizes, remove the smaller ones when they are ready and continue to cook the larger ones until they are done.
While the potatoes are boiling, combine the bell peppers, onion, pickles, pickle juice, mayo / salad dressing, mustard, sugar, salt, pepper, and paprika in a large bowl.
Add the hard boiled eggs and mash them with a fork. Stir into the mixture.
Drain the potatoes and let them cool. Then peel the potatoes by gently scraping a paring knife or peeler against them. The peeling comes right off. Cut the peeled potatoes into 1/2 inch sized cubes.
Add the potato cubes to the prepared mayonnaise mixture and toss gently with a rubber spatula to coat the potatoes. Sprinkle with more paprika (optional). Chill until time to serve.