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Teresa Castleberry

Southern Style Potato Salad

A good basic potato salad worthy of any Southern table.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 1/2 cup
Course: Salad
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 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
Dressing
  • 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

Equipment

  • Instant Pot, but not needed

Method
 

  1. 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.
Dressing
  1. 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
  1. 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