Easy Southern Potato Salad

A classic, creamy potato salad that’s perfect for picnics, potlucks, and family gatherings.

Ingredients

• 3 lbs russet potatoes, peeled and cubed

• 1 cup mayonnaise

• 2 tbsp yellow mustard

• 2 tbsp sweet pickle relish (or chopped sweet pickles)

• 1/4 cup finely chopped onion

• 2 hard-boiled eggs, chopped

• 2 stalks celery, finely chopped (optional)

• 1 tsp salt (plus more for boiling water)

• 1/2 tsp black pepper

• 1/2 tsp paprika, plus more for garnish

• 1 tbsp apple cider vinegar or pickle juice (optional, for tang)

Instructions

1. Place cubed potatoes in a large pot and cover with cold water. Add 1 tbsp salt to the water.

2. Bring to a boil and cook until potatoes are fork-tender (about 10-15 minutes). Don’t overcook.

3. Drain potatoes well and let them cool slightly (they should still be warm when mixing).

4. In a large bowl, combine mayonnaise, mustard, relish, onion, eggs, celery (if using), salt, pepper, and paprika.

5. Gently fold in the warm potatoes until evenly coated. If using, add vinegar or pickle juice.

6. Cover and refrigerate for at least 2 hours before serving.

7. Sprinkle with paprika before serving.

Tips

• For creamier texture, mash a few potato pieces when mixing

• Taste and adjust seasoning after chilling

• Add a pinch of sugar if you prefer sweeter potato salad

• Chopped fresh parsley makes a nice garnish

Enjoy your Southern-style potato salad!