Southern Egg and Pickle Potato Salad
Creamy potato salad with egg, pickles and a bit of mustard, the cookout favourite.
- Time40 mins
- LevelEasy
- Costabout £1.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 10 to 12 minutes until just tender. Drain and cool for 10 minutes.
11 min - 2
Boil the eggs for 9 minutes, then cool in cold water, peel and chop.
9 min - 3
Mix the mayonnaise, mustard, gherkins, vinegar and salt in a large bowl.
- 4
Add the warm potatoes, celery, spring onions and most of the egg. Fold gently so the potatoes stay in chunks.
- 5
Chill for at least 1 hour so the flavours come together.
60 min - 6
Top with the remaining egg and a dusting of paprika before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.