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Creamy Southern potato salad with eggs, mustard, and pickles is a vegetarian family cookout essential. This classic side dish is always a hit at barbecues, potlucks, and family gatherings.
Peel and dice the russet potatoes into 1-inch chunks. Add them to a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium and simmer until just fork-tender, 10-12 minutes.
Drain potatoes well and spread onto a sheet pan to cool. Allow any excess steam and moisture to escape before transferring to a mixing bowl.
Roughly chop hard-boiled eggs, celery, sweet dill pickles, and green onions. Add all to the cooled potatoes.
In a separate bowl, mix mayonnaise, yellow mustard, salt, black pepper, and paprika until fully combined. Pour dressing over potato mixture and gently fold to coat, taking care not to break up the potato pieces.
Cover and refrigerate for at least 1 hour to let flavors meld. Before serving, sprinkle a little extra paprika on top and adjust seasoning as needed.
