Southern Potato Salad
Classic potato salad with a creamy dressing, hard boiled eggs, and the perfect seasonings.
Ingredients
- 5 lbs. Yukon Gold potatoes or Russet potatoes peeled
- 2 cups mayonnaise
- 1 Tablespoon white vinegar
- 2 Tablespoons yellow mustard
- 2 teaspoons salt divided
- ¼ teaspoon pepper
- ½ teaspoon paprika
- 4 tablespoon sweet pickle relish
- 1 cup chopped celery about 2 stalks
- ½ cup chopped onion about 1 medium onion
- 5 hard boiled eggs chopped
Instructions
- Clean potatoes with water and cut into 1-inch pieces. Place in a large pot and will with cold water so that water covers all potatoes by 1 inch. Add a 1½ teaspoon of salt to the water. Heat on high and bring to a boil.
- Reduce heat. Cook 15 minutes or until potatoes are nice and tender. Use a fork to feel tenderness.
- Next, make the dressing. In a medium bowl combine the mayonnaise, mustard, vinegar, paprika, relish, ½ teaspoon salt, and pepper. Stir until combined and smooth. Set aside.
- Drain and let the potatoes cool. This will help the potatoes keep their shape.
- In large mixing bowl, add potatoes, celery, and onion to the mayonnaise mixture. Fold in the chopped eggs. Sprinkle paprika on top.
- Cover and refrigerate at least 4 hours.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.