Description
A creamy, tangy Southern classic with golden potatoes, mayo dressing, and vibrant vegetables. Perfect for potlucks and family gatherings, this hearty salad balances richness and brightness with relish, vinegar, and paprika.
Ingredients
3 pounds Russet potatoes, peeled and cut into 1-inch cubes
1 ½ cups mayonnaise
1 tablespoon yellow mustard
¼ cup pickle relish (or finely chopped sweet pickle brine)
½ teaspoon garlic powder
2 teaspoons sugar
2 teaspoons white vinegar
5 hard-boiled eggs, diced
2 stalks celery, diced
5 green onions, thinly sliced
Salt and black pepper, to taste
Paprika for garnish
Instructions
Fill a large pot with cold water, add a couple teaspoons of salt, and bring to a boil. Add the peeled potato cubes and boil for 8 to 10 minutes until tender but firm. Drain and let cool slightly.
In a large mixing bowl, combine mayonnaise, mustard, relish, garlic powder, sugar, and vinegar. Whisk until smooth and well blended.
Stir in the cooled potatoes, diced hard-boiled eggs, celery, and green onions. Toss gently to coat all ingredients evenly.
Taste and adjust seasoning with salt and pepper. Transfer to a serving bowl, dust with paprika for garnish, and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Substitute relish with finely chopped sweet pickle brine for a homemade touch
Add diced red onion for extra pungency, but let it sit for 10 minutes before mixing to mellow the flavor
Store in an airtight container in the fridge for up to 3 days
For extra creaminess, add an additional ½ cup mayonnaise
This salad pairs beautifully with grilled chicken or roasted vegetable mains