Description
Southern Potato Salad is a classic recipe for potlucks, picnics and BBQs. It’s creamy, tangy and ready in 30 minutes, or make it a day ahead.
Ingredients
- 3 pounds Russet potatoes (about 5 medium), peeled and cut into 1-inch cubes
- 1 ¼ cups Mayonnaise
- 1 tablespoon Yellow mustard
- ¼ cup Pickle relish
- ½ teaspoon 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, for garnish
Instructions
1. 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.
2. 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.
3. In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar and vinegar.
4. Add potatoes and stir to coat completely.
5. Fold in eggs, celery and green onions.
6. Taste and add salt and pepper as desired.
7. If desired, top with a few sliced eggs and a sprinkle of paprika.
Notes
Feel free to adjust any of the ingredients for the potato or the dressing.
Keep refrigerated until ready to serve, and make ahead up to 24 hours in advance.
Store covered in the fridge for up to 3-4 days.
Do not overcook potatoes to avoid a mushy texture.