Name: Southern Potato Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 8-10
Ingredients: 3 pounds russet potatoes, peeled and cut into 1-inch cubes; 1 cup mayonnaise; 2 tablespoons yellow mustard; 1 tablespoon apple cider vinegar; 1 tablespoon sweet pickle relish; 6 hard-boiled eggs, peeled and chopped; 1 cup diced celery (about 3 stalks); 1/2 cup finely diced red onion; 1/4 cup finely chopped fresh parsley; 1 teaspoon celery salt; 1/2 teaspoon paprika, plus more for garnish; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon garlic powder

Instructions

Prepare the potatoes

Place the potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender but not falling apart, about 12-15 minutes.
Cool the potatoes

Drain the potatoes in a colander and let them cool completely, about 20 minutes. For faster cooling, spread them on a baking sheet. This prevents the mayo from breaking down when mixed with hot potatoes.
Prepare the dressing

In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, celery salt, paprika, black pepper, and garlic powder until smooth and well combined.
Combine ingredients

Add the cooled potatoes, chopped hard-boiled eggs, diced celery, red onion, and parsley to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated, being careful not to mash the potatoes.
Chill and serve

Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld. Before serving, taste and adjust seasoning if needed. Sprinkle with additional paprika for garnish.

Southern Potato Salad

Ingredients

Instructions

Nutritional Information