Description
This classic Southern Potato Salad is creamy, tangy, and packed with flavor. Perfect for picnics, barbecues, and family gatherings, it’s a delightful side dish that everyone will love!
Ingredients
Scale
- 3 pounds medium Russet potatoes
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon onion powder
- 1/4 cup sweet pickle relish
- 1 stalk celery, chopped
- 1/2 sweet onion, chopped
- 4 hard-boiled eggs (3 chopped, 1 sliced for garnish)
- Paprika for garnish
Instructions
- Cook the Potatoes: Cut each potato in half and place them in a large pot. Cover the potatoes with water, ensuring there’s about 1 inch of water above the potatoes. Add 2 teaspoons of salt to the water. Bring the water to a simmer and cook the potatoes for about 20 minutes, or until fork-tender. Drain and allow to cool.
- Peel and Chop the Potatoes: Once the potatoes are cool enough to handle, peel off the skins and discard them. Cut the peeled potatoes into bite-sized pieces and place them in a large bowl.
- Prepare the Dressing: In a small bowl, mix together the mayonnaise, yellow mustard, apple cider vinegar, sugar, and onion powder. Pour this mixture over the chopped potatoes and gently mix until the potatoes are evenly coated.
- Add the Vegetables and Eggs: Stir in the sweet pickle relish, chopped celery, and chopped sweet onion. Gently fold in the chopped hard-boiled eggs. Season the salad with salt and pepper to taste.
- Garnish and Chill: Top the potato salad with the sliced hard-boiled egg. Sprinkle with paprika for color and flavor. Cover with plastic wrap and refrigerate for at least 4 hours before serving to allow flavors to meld.
- Serve: Serve the Southern Potato Salad chilled. Enjoy as a side dish at your next gathering or picnic!
Notes
- For added flavor, consider mixing in chopped pickles or fresh herbs like dill.
- Adjust the seasonings to your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 20 minutes