This mouth-watering Pimento Potato Salad combines the creamy goodness of traditional potato salad with the bold flavors of pimentos, giving you a unique and delicious side dish that’s perfect for summer picnics, backyard barbecues, or any time you’re craving something tasty.
With its tangy, slightly sweet flavor and satisfying texture, Pimento Potato Salad is sure to become a new favorite in your recipe collection.
Why I Love This Recipe
- Unique and flavorful: This recipe puts a fun twist on traditional potato salad by adding pimentos to the mix. The pimentos provide a tangy, slightly sweet flavor that perfectly complements the creamy texture of the potatoes. It’s a taste sensation that’s sure to impress.
- Easy to make: With just a few simple ingredients and straightforward instructions, this recipe is easy to follow even for beginners. You can whip up a batch in no time and have it ready to go for your next gathering or potluck.
- Versatile: This recipe is highly versatile and can be customized to your liking. You can adjust the amount of pimentos or other seasonings to suit your taste, or even add in other ingredients like diced celery or hard-boiled eggs for extra flavor and texture. Plus, it’s a great side dish that pairs well with a variety of main courses, from grilled chicken to burgers and beyond.
You can also make Slow Cooker Macaroni and Cheese to go along with this potato salad.
- salt and black pepper
- celery salt
Variations / Options / Add-Ins
- Bacon and cheddar: For a heartier, more indulgent twist on this recipe, try adding crumbled bacon and shredded cheddar cheese to the mix. This will give the potato salad a savory, smoky flavor that’s hard to resist.
- Spicy jalapeno: If you’re a fan of spicy foods, try adding diced jalapenos to the recipe. This will give the dish a nice kick of heat that pairs well with the tangy pimentos and creamy potatoes.
- Mediterranean-inspired: For a lighter, fresher take on this recipe, consider adding ingredients like diced cucumber, cherry tomatoes, and crumbled feta cheese. You can also swap out the mayo for Greek yogurt or hummus, which will give the dish a healthy boost of protein and probiotics. Top it all off with some fresh herbs like parsley or dill for added flavor and color.
How to Make Pimento Potato Salad
Step 1: Cook the potatoes and eggs for your preferred method. On the stove-top or in the Instant Pot. Drain the potatoes and peel the eggs.
Step 2: In a large mixing bowl combine the potatoes, and other ingredients and still until well combined.
Step 3: Chill the potato salad for at least an hour before serving. Garnish with boiled eggs, or paprika if desired.
Offer suggestions of what to serve with this dish. Include at least two suggestions. If more than two, create a bulleted list.
- Potatoes: I perfect to use russet potatoes or red potatoes for this recipe. I don’t recommend using Yukon gold for this recipe.
- Chill before serving: For optimal flavor and texture, be sure to chill the potato salad in the fridge for at least an hour (or overnight) before serving. This will allow the flavors to meld together and give the potatoes a chance to absorb the dressing.
- Onion: If you enjoy onions in your potato salad you can mix in some raw diced onions, or add a teaspoon of onion powder for this recipe.
- Draining Pimentos: I allow the pimentos to drain while the potatoes are draining. If you prefer you can drain them on their own and add them to the large bowl with the rest of the ingredients.
Storage – Store leftover potato salad in an airtight container in the fridge for up to three days.
Freezing – I don’t recommend freezing your leftovers because potatoes do not thaw well.
Do you have questions about this southern potato salad recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes! In fact, potato salad often tastes better the next day after the flavors have had a chance to meld together. You can make this recipe up to 24 hours in advance and store it covered in the fridge until ready to serve
Absolutely! While the recipe calls for regular mayonnaise, you can use light mayo or even vegan mayo if you prefer. Just be aware that different types of mayo may alter the flavor and texture slightly.
We don’t recommend freezing potato salad, as the texture can become watery and unappetizing when defrosted. It’s best to enjoy this salad fresh or store it in the fridge for up to a few days.
More Potato Recipes
If you like potatoes, give these recipes a try:
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Pimento Potato Salad
- large pot or dutch oven
- knife and cutting board
- Serving Bowl
- 5 pounds russet potatoes scrubbed, peeled, and diced in 1 to 2 inch pieces
- 2 eggs
- ½ cup dill relish
- 4 ounces diced pimentos
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1 cup mayonnaise
- 1 tablespoon prepared mustard
- Salt and pepper to taste
- Paprika for garnish
- Place the diced potatoes and eggs into a stockpot and fill with water to about 1 inch over the potatoes and eggs. Add salt to the water according to your preference.
- Over medium-high heat, bring the water to a boil. Reduce heat to medium and boil for 8 to 12 minutes or until the potatoes are fork-tender.
- Remove the eggs and place in a bowl of ice water.
- Place potatoes in a colander to drain.
- Pour the dill relish and pimentos over the top. Allow the potatoes to cool for 10 minutes before transferring to a mixing bowl.
- Peel the eggs and dice them. Add the eggs and remaining ingredients to the potatoes and stir gently to mix.
- Garnish with a sprinkle of paprika over the top.
- Best served cold after the flavors have mingled in the refrigerator but can be served warm.
- To the liner, add the manufacturer’s recommended water amount for bringing the electric pressure cooker to pressure, typically 1 to 1 ½ cups. Place a steamer basket into the electric pressure cooker liner.
- Sprinkle diced potatoes with salt. Add to the steamer basket. Place the eggs on top of the potatoes. If you do not have a steamer basket, use a mesh trivet or the pot in pot method to avoid the burn message.
- Seal the pressure cooker lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for ZERO minutes. After the pressurizing cycle is complete, switch the valve to venting for a quick pressure release.