Southern Potato Salad

Reading Time: 2 minutes

Southern Potato Salad

This classic Southern Potato Salad is a family favorite, ideal for summer gatherings with its creamy texture, tangy dressing, and crunchy celery and onions. It’s sure to be a hit at any potluck or barbecue!

Ingredients:

• 3 pounds potatoes (Yukon gold or red)
• 4 large eggs
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 2 stalks celery, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons sweet pickle relish (or dill relish)
• 1 teaspoon sugar
• 2 teaspoons white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Paprika (for garnish)
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Potatoes and Eggs:

• Wash and cut potatoes into bite-sized pieces.
• Boil in salted water for 10-15 minutes until tender but firm.
• Boil eggs for 10 minutes, then peel and chop.
• Let both the potatoes and eggs cool.

1. Mix the Dressing:

• In a large bowl, whisk together mayonnaise, yellow mustard, pickle relish, sugar, white vinegar, salt, and black pepper until smooth.

1. Combine Ingredients:

• Add cooled potatoes, chopped eggs, celery, and red onion to the dressing.
• Gently fold until everything is well-coated, being careful not to mash the potatoes.

1. Chill and Serve:

• Cover and refrigerate for at least an hour.
• Before serving, stir gently and adjust the consistency with extra mayonnaise if needed.
• Garnish with paprika and chopped parsley if desired.

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