Southern Potato Salad Recipe
A classic Southern-style potato salad with a creamy dressing, tangy relish, and fresh herbs.
Ingredients
- 3 pounds Russet potatoes peeled and cut into 1-inch cubes
- 1.25 cups Mayonnaise
- 1 tablespoon Yellow mustard
- 0.25 cups Pickle relish
- 0.5 teaspoons Garlic powder
- 2 teaspoons Sugar
- 2 teaspoons White vinegar
- 5 Hard boiled eggs diced
- 2 Stalks celery diced
- 5 Green onions diced
- Salt & pepper to taste
- Paprika
Instructions
- Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring the water to a boil over medium-high heat.
- Cook until potatoes are fork tender, about 10 minutes. Watch closely and do not overcook or the potatoes will become mushy. Drain and set aside.
- In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar and vinegar.
- Add potatoes and stir to coat completely. Fold in eggs, celery and green onions. Taste and add salt and pepper as desired. If desired, top with a few sliced eggs and a sprinkle of paprika.
Notes
For the best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.