Description
This classic Southern Potato Salad combines tender Russet potatoes with a creamy mayonnaise and mustard dressing, enhanced by sweet relish, diced onions, celery, and hard-boiled eggs. Garnished with sliced eggs and paprika, this flavorful salad is perfect for picnics, barbecues, or as a hearty side dish.
Ingredients
Potatoes
- 2 lbs Russet potatoes (about 4 potatoes, peeled and chopped into 1/2-inch chunks)
Dressing
- 1 cup mayonnaise
- 3 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 2 tablespoons sweet relish
Vegetables & Eggs
- ½ sweet onion, diced (about ½ cup)
- 1 celery stalk, diced (about ½ cup)
- 4 boiled eggs (2 chopped, 2 sliced)
Seasoning
- Salt and pepper to taste
- Paprika to sprinkle on top for garnish (optional)
Instructions
- Prepare Potatoes: Place peeled and chopped potatoes in a large pot, cover with cold water, and add a pinch of salt.
- Cook Potatoes: Bring to a boil over medium-high heat and cook until tender when pierced with a fork, about 10 minutes. Drain and allow to cool.
- Make Dressing: In a large bowl, whisk together mayonnaise, yellow mustard, sweet relish, and white vinegar until smooth and well combined.
- Combine Salad Ingredients: Add diced onion, celery, chopped eggs, and cooled potatoes to the dressing. Mix gently to coat all ingredients with the dressing. Season with salt and pepper to taste.
- Garnish: Arrange sliced boiled eggs on top of the salad and sprinkle with paprika if desired.
- Chill: Cover the salad and refrigerate for at least 2 hours to allow flavors to meld and serve chilled.
Notes
- Boil potatoes until just tender to avoid mushy salad.
- Refrigerate for a minimum of 2 hours for best flavor.
- Optional garnish with paprika adds color and subtle smokiness.
- Adjust mayonnaise and mustard quantities for desired creaminess or tanginess.
- Use white or yellow sweet onion depending on preference.
