The Cookout Potato Salad

Southern potato salad with egg, pimento, sweet pickles, mayo, and mustard

A creamy, classic potato salad with hard-boiled eggs, pimentos, and sweet pickles — the kind that belongs at every cookout and holiday table.

Equipment Needed

• Large pot
• Large mixing bowl
• Colander

The Cookout Potato Salad

A creamy, classic potato salad with hard-boiled eggs, pimentos, and sweet pickles — the kind that belongs at every cookout and holiday table.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 Servings

Course: Sides

Cuisine: Southern American

Ingredients Method

Ingredients

  

Main

• 2 lbs Yukon Gold or red potatoes cut into bite-sized chunks
• Salt for boiling water
• 1 small white onion finely chopped
• 1/2 cup chopped bell pepper
• 1/4 cup chopped pimento drained
• 1/3 cup salad pickles drained and chopped
• 1/2 cup mayonnaise
• 1 teaspoon mustard
• 2 hard-boiled eggs sliced
• Salt and pepper to taste
• Paprika for garnish

Method

 

1. Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer. Cook 10 to 12 minutes until fork-tender.
2. Drain and transfer to a baking sheet or large plate. Refrigerate until completely cool, at least 1 hour.
3. Transfer cooled potatoes to a large mixing bowl. Add onion, bell pepper, pimento, and pickles. Fold gently to combine.
4. Add mayonnaise and mustard. Stir until potatoes and vegetables are evenly coated.
5. Fold in sliced hard-boiled eggs carefully, keeping them intact.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Transfer to a serving dish and dust lightly with paprika. Serve chilled.

How to Know It's Done

• Serve cold. Potatoes must be fully cooled before dressing to prevent a watery, broken salad.

Cook's Notes

• Toss hot drained potatoes with a splash of white vinegar before cooling — it soaks in as they chill and adds a subtle tang that elevates the whole salad.