Southern Potato Salad

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

A Sherman family favorite that I have been eating at every summer outdoor celebration and making since I was a kid. Be sure to dress the potatoes while they are still warm so they can absorb the dressing.


  • pounds (680 g) Red Bliss potatoes (about 6), scrubbed
  • Cold water
  • Kosher salt
  • 1 cup (240 ml) mayonnaise
  • ½ cup (120 ml) sour cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • ½ teaspoon celery seeds
  • ½ teaspoon mustard powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground white pepper
  • 1 large rib celery, finely diced
  • 1 small red onion, finely diced
  • 5 hard-boiled eggs, peeled and finely chopped
  • 1 teaspoon Magic Rub
  • 12 Bread and Butter Pickles, chopped


In a large saucepan, cover the potatoes with cold water by 2 inches (5 cm). Add 2 tablespoons salt, bring to a boil, and cook until a skewer inserted into the center of a potato meets with no resistance, about 30 minutes. Drain well and let sit until just cool enough to handle (but still warm), about 10 minutes. Cut into 1-inch (2.5-cm) cubes.

While the potatoes are cooling, whisk together the mayonnaise, sour cream, vinegar, 1 teaspoon salt, the sugar, celery seeds, mustard powder, paprika, and white pepper in a large bowl until smooth. Fold in the celery, onion, and eggs.

Fold in the potatoes (while still warm) until incorporated and taste for seasoning, adding more salt or white pepper, if needed. Sprinkle the rub over the top and garnish with chopped pickles. Serve immediately or cover and refrigerate until ready to eat, up to 24 hours.