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### Instructions:
1. **Boil the potatoes**: Place peeled, chopped potatoes in a large pot of salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender but not mushy. Drain and let cool slightly.
2. **Make the dressing**: In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, and pickle relish. Add salt and pepper to taste.
3. **Combine and fold**: Add the cooled potatoes, chopped eggs, celery, and onion to the dressing. Gently fold everything together until well combined and coated in the creamy mixture.
4. **Chill**: Cover and refrigerate for at least 2 hours (or overnight) to let the flavors meld. The longer it sits, the better it tastes.
5. **Garnish and serve**: Before serving, sprinkle with paprika and chopped green onions for a pop of color and flavor.
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### Tips & Variations:
– **Add a little crunch** with chopped dill pickles or diced bell pepper.
– **Prefer it sweeter?** Add a teaspoon of sugar to the dressing.
– **For extra tang**, stir in a teaspoon of Dijon mustard or a splash of pickle juice.
– **Want it eggier?** Add an extra chopped boiled egg or two—no judgment here!
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### A Taste of Tradition
This **Best Southern Potato Salad** is more than just a side dish—it’s a tradition, a memory on a plate, and the kind of recipe that gets passed down through generations. It’s simple, satisfying, and full of the rich, comforting flavors the South is known for.
Whether you’re serving it at a family cookout or bringing it to a holiday table, it’s guaranteed to get rave reviews. So grab a big spoon and dig in—you’ll want to savor every bite.
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Would you like this recipe adapted for a crowd or turned into a printable recipe card?
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