Southern Potato Salad

Southern Potato Salad is super creamy with a blend of mayonnaise and mustard, hard-boiled eggs, sweet onion, sweet pickle relish, and celery. It is a potluck must and the only recipe for potato salad you need.

There’s nothing like a bowl of good old-fashioned southern Potato Salad. A go to potato salad recipe is something everyone needs to have on hand.

I start my Southern Potato Salad with regular russet potatoes. I cut any large ones in half so that they cook faster and I don’t bother peeling them until they’re done cooking. Then it’s really easy to scrape the skin off with a knife.

I start my Southern Potato Salad with regular russet potatoes. I cut any large ones in half so that they cook faster and I don’t bother peeling them until they’re done cooking. Then it’s really easy to scrape the skin off with a knife.

Lots of hard-boiled eggs, some celery for crunch, sweet onions, sweet pickle relish, a little onion powder, and a few teaspoons of sugar. I like to finish it off by sprinkling some paprika on top.

Wrap it in some plastic wrap and let it chill at least a few hours. Then you’re ready to grill some burgers or bbq chicken to go with this yummy Southern Potato Salad.

INGREDIENTS:

3 pounds medium russet potatoes
1 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 cup sweet pickle relish
1 stalk celery, chopped
1/2 sweet onion, chopped
4 hard boiled eggs, 3 chopped and 1 sliced
paprika

DIRECTIONS:

Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder …