Ingredients
For the Salad:
2 lbs (about 6 medium) Yukon Gold or Russet potatoes, peeled and cubed
4 large eggs, hard-boiled and chopped
½ cup celery, finely diced
½ cup onion, finely diced (yellow or red onion)
½ cup sweet pickle relish
For the Dressing:
1 cup mayonnaise (Duke’s or Hellmann’s recommended)
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
½ teaspoon smoked paprika (plus extra for garnish)
Salt and black pepper, to taste
Instructions
- Cook the Potatoes:
Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil and cook for 10–12 minutes, or until the potatoes are fork-tender but not falling apart.
Drain and let the potatoes cool slightly.
- Prepare the Dressing:
In a medium bowl, whisk together the mayonnaise, mustard, vinegar, sugar, smoked paprika, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad:
In a large mixing bowl, combine the cooked potatoes, chopped eggs, celery, onion, and pickle relish.
Pour the dressing over the mixture and gently fold until everything is well-coated.
- Chill and Serve:
Cover the potato salad and refrigerate for at least 1 hour (preferably longer) to let the flavors meld.
Before serving, sprinkle with a touch of smoked paprika for garnish.
Tips:
For extra flavor, add a tablespoon of pickle juice or hot sauce to the dressing.
If you prefer a sweeter potato salad, increase the amount of sugar or use more sweet pickle relish.
For a crunchier texture, toss in diced bell peppers or crispy bacon bits.
This Southern potato salad is tangy, and irresistibly good. Perfect for any occasion! Enjoy!