Description

This classic Southern Potato Salad is a creamy and tangy side dish perfect for picnics, barbecues, and family gatherings. Made with tender boiled potatoes, hard-cooked eggs, and a flavorful dressing of mayonnaise, mustard, and sweet pickle relish, this potato salad is both comforting and delicious. Garnished with paprika and fresh parsley, it offers a traditional taste of Southern cuisine with a perfect balance of flavors and textures.

Ingredients

Scale

Potatoes and Eggs

2 1/2 pounds russet or Yukon Gold potatoes, peeled and cubed
3 large eggs

Dressing and Mix-Ins

1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped

Garnish (Optional)

1/2 teaspoon paprika
Fresh parsley, chopped

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Instructions

Cook the Potatoes: Place the peeled and cubed potatoes in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat and cook the potatoes for 10-12 minutes, or until they are tender when pierced with a fork. Drain the potatoes and allow them to cool slightly.
Cook the Eggs: While the potatoes are cooking, place the eggs in a small saucepan and cover them with water. Bring the water to a boil over medium-high heat, then remove the pan from heat, cover it, and let the eggs sit for 10-12 minutes. Afterwards, drain the hot water, cool the eggs under cold running water, peel them, and chop into small pieces.
Make the Dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and black pepper. Stir the ingredients well to create a smooth and flavorful dressing.
Combine Ingredients: Add the cooked potatoes, chopped eggs, finely chopped celery, and red onion to the bowl with the dressing. Gently toss everything together until the potatoes are evenly coated with the dressing and all ingredients are well incorporated.
Chill and Serve: Cover the potato salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with paprika and chopped fresh parsley for an added touch of color and flavor if desired.

Notes

You can substitute russet potatoes with Yukon Gold for a creamier texture.
Be careful not to overcook the potatoes to prevent them from becoming mushy.
For a tangier taste, add a little more apple cider vinegar.
The salad tastes best after chilling, so prepare it in advance if possible.
Optional paprika adds a smoky color and mild flavor but can be omitted if preferred.