This Southern Potato Salad recipe is a classic side dish perfect for picnics, barbecues, or any gathering. Creamy mayo, tangy mustard, and crunchy vegetables come together with tender potatoes for a deliciously satisfying dish.
Ingredients: 4 medium russet potatoes, peeled and cubed. 3 hard-boiled eggs, chopped. 1/2 cup mayonnaise. 2 tablespoons mustard. 1/4 cup sweet pickle relish. 1/4 cup chopped celery. 1/4 cup chopped onion. Salt and pepper to taste. Paprika for garnish.
Instructions: For about 10 to 15 minutes, or until the potatoes are soft, boil them in salted water. Let it cool down after draining. After the potatoes have cooled, add the chopped eggs, mayonnaise, mustard, pickle relish, celery, and onion. Mix the ingredients together well in a large bowl. Add pepper and salt to taste. Put it in the fridge for at least an hour before serving so the flavors can mix. Add paprika on top before serving.
Prep Time: 20 minutes
Cook Time: 15 minutes
Anita Gritsch
