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The Best Southern Potato Salad

A large glass serving bowl filled with a classic Southern potato salad recipe, topped with beautifully sliced hard-boiled eggs and a sprinkle of paprika for a summer BBQ.
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Ingredients

  • 3 lbs Russet potatoes, peeled and cut into 1-inch cubes

  • 6 large hard-boiled eggs (4 chopped, 2 sliced for garnish)

  • 1 cup high-quality mayonnaise

  • 2 Tablespoons classic yellow mustard

  • 3 Tablespoons sweet pickle relish

  • 1 Tablespoon apple cider vinegar

  • 1/2 cup celery, finely diced

  • 1/3 cup sweet yellow onion, finely diced

  • 1 teaspoon kosher salt (plus more for boiling water)

  • 1/2 teaspoon black pepper

  • Paprika (for garnish)

Instructions

  • Boil Potatoes: Bring a large pot of heavily salted water to a boil. Add the cubed potatoes and cook for 10-15 minutes until fork-tender.

  • Drain and Splash: Drain the potatoes well. While still warm, gently toss them with the apple cider vinegar. Let the potatoes cool completely to room temperature.

  • Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, sweet relish, salt, and pepper.

  • Combine: Add the cooled potatoes, diced celery, diced onion, and the 4 chopped hard-boiled eggs to the dressing.

  • Fold: Gently fold the mixture together until the potatoes are evenly coated in the dressing.

  • Garnish: Transfer the potato salad to a serving bowl. Top with the remaining sliced hard-boiled eggs and a light dusting of paprika.

  • Chill: Cover tightly and refrigerate for at least 4 hours (or overnight) before serving.

Notes

  • Storage: Keep refrigerated in an airtight container for up to 4 days. Do not freeze.

Find it online: https://www.endrecipes.com/southern-potato-salad/