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Southern Style Potato Salad

Teresa Castleberry
A good basic potato salad worthy of any Southern table.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Salad
Cuisine American
Servings 6 1/2 cup


  • Instant Pot, but not needed


  • 6 small white potatoes, about 3 cups cubed, cooked Cook potatoes whole in 1 cup of water for 15 minutes on manual with natural release in the Instant Pot or boil covered in water about 20-30 min or till fork tender. Cool in fridge till cold, 3-4 hours or overnight. Peel and cube.
  • ½ cup onion, diced any variety you prefer
  • ½ cup pickle, chopped sweet or dill
  • 3 large eggs, boiled, chopped


  • ¼ cup + 1 tablespoon mayonnaise
  • 2 teaspoons mustard yellow or spicy brown
  • 1 teaspoon pickle juice from the pickles you use
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Mrs. Dash
  • salt & pepper, to taste


  • Mix potatoes, onion, pickles, and eggs in a bowl. Stir in dressing. Chill for a few hours for flavors to set. Stir and serve cold.


  • Mix all ingredients. Pour over salad. (if you like more dressing on your salad you can double the dressing)

Ultimate Portion Fix/21 Day Fix Containers

  • serving size ½-⅔ cup - 1 Yellow, 1/2 Orange OR 1 Orange if you double the dressing, not enough Green or Red containers to count
Keyword Ultimate Portion Fix/21 Day Fix