Description

This Classic Southern Potato Salad recipe is a staple at any picnic or barbecue. Creamy, tangy, and loaded with traditional flavors, it’s the perfect side dish for any occasion.

Ingredients

Potato Salad:

3 pounds Yukon Gold potatoes, peeled and cut into chunks
1 tablespoon salt
4 large hard-boiled eggs, chopped
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1 tablespoon apple cider vinegar
½ teaspoon sugar
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
½ cup celery, finely diced
½ cup onion, finely diced
Sliced hard-boiled egg and paprika for garnish

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Instructions

Boil Potatoes: Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and boil until fork-tender.
Prepare Dressing: In a bowl, mix mayonnaise, mustard, relish, vinegar, sugar, paprika, salt, and pepper.
Combine Ingredients: Add warm potatoes, eggs, celery, and onion to the dressing, and gently combine.
Chill and Serve: Refrigerate for at least 1 hour. Garnish with egg slices and paprika before serving.

Notes

For extra tang, use dill relish instead of sweet relish.
To make it creamier, add more mayonnaise to taste.
Cooling the potatoes slightly helps them absorb the dressing.