Southern Potato Salad
This creamy Southern potato salad is a delightful addition to summer picnics and family barbecues, bursting with flavor and perfect for any occasion!
Ingredients
- 3 pounds Russet potatoes peeled and chopped into 1-inch cubes (about 5 medium potatoes)
For the Dressing and Mix-ins:
- 1 ¼ cups mayonnaise
- 1 tablespoon yellow mustard
- ¼ cup pickle relish
- ½ teaspoon garlic powder
- 2 teaspoons sugar
- 2 teaspoons white vinegar
- 5 large hard-boiled eggs diced
- 2 stalks celery chopped
- 5 stalks green onions chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Start by placing the cubed potatoes in a large pot and cover them with water. Add a couple of teaspoons of salt. Bring to a boil over medium-high heat.
- Cook the potatoes until they can be easily pierced with a fork, which should take about 10 minutes. Avoid overcooking so they can hold their shape! Drain and set aside to cool slightly.
- In a large mixing bowl, combine the mayonnaise, mustard, pickle relish, garlic powder, sugar, and vinegar. Mix until the mixture is smooth and tangy.
- Gently incorporate the warm potatoes into the dressing, ensuring each piece is properly coated. Then mix in the diced eggs, celery, and green onions, and stir everything together with care.
- Adjust seasoning with salt and pepper according to your preference. For an added touch, sprinkle paprika on top and add a few sliced eggs if desired.
- Serve the salad chilled or at room temperature, making it an ideal side dish for any gathering! Enjoy!