Potato Salad Southern Style

By Gregg

Southern Potato Salad is super creamy with a blend of mayonnaise and mustard, hard-boiled eggs, sweet onion, dill pickle relish, and celery.

Ingredients

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

Details

Servings 8
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. 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.

2. Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.

3. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, onion powder and garlic powder. Pour over potatoes and mix in well.

4. Add relish, celery, onion, and the chopped eggs. Mix in.

5. Add salt and pepper to taste.

6. Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.