Ingredients:
3 pounds russet or Yukon gold potatoes, peeled and cut into cubes
4 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
½ cup dill pickles or sweet relish (chopped)
½ cup celery, finely chopped
½ cup onion, finely chopped
1 tablespoon apple cider vinegar
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika (plus extra for garnish)
Instructions:
Place the cubed potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 10–12 minutes. Drain and let cool slightly.
While the potatoes cook, place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let stand for 10 minutes. Transfer eggs to cold water, peel, and chop.
In a large mixing bowl, whisk together mayonnaise, yellow mustard, vinegar, salt, pepper, and paprika to form the dressing.
Add the cooked potatoes, chopped eggs, celery, onion, and pickles (or relish) to the bowl. Gently fold everything together until well combined and coated in the dressing.
Taste and adjust seasoning as needed. Sprinkle extra paprika on top for that classic Southern touch.
Chill in the refrigerator for at least 1 hour before serving to let the flavors blend.
Creamy, tangy, and full of crunch, this Southern Potato Salad is a picnic and cookout favorite — just like Grandma used to make. Perfect alongside fried chicken, barbecue, or sandwiches for a comforting Southern meal.