Description

A classic Southern Potato Salad recipe that is creamy, tangy, and perfect for picnics or gatherings. This dish features tender potatoes, hard-boiled eggs, crunchy vegetables, and a flavorful dressing.

Ingredients

Potato Salad:

3 pounds russet or Yukon gold potatoes (peeled and cut into chunks)
1 cup mayonnaise
2 tablespoons yellow mustard

Add-Ins:

3 large hard-boiled eggs (chopped)
½ cup dill pickles or sweet relish
½ cup celery (finely chopped)
¼ cup red onion (finely chopped)

Dressing:

1 tablespoon apple cider vinegar
½ teaspoon paprika (plus more for garnish)
Salt and black pepper to taste

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Instructions

Cook Potatoes: Boil potatoes in salted water until fork-tender. Drain and cool.
Prepare Dressing: Mix mayonnaise, mustard, vinegar, paprika, salt, and pepper in a bowl.
Combine Ingredients: Add potatoes, eggs, pickles, celery, and onion to the dressing. Mix gently.
Chill and Serve: Refrigerate for an hour. Sprinkle with paprika before serving.

Notes

For extra tang, add pickle juice or hot sauce.
Mashing some potatoes for creaminess is optional.
Best served cold.