Southern Potato Salad



  • 3 pounds russet potatoes (medium)
  • 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, 1 sliced)
  • Paprika

How to Make Southern Potato Salad:

  1. Cut each potato in half and place them in a large pot. Cover with 1 inch of water.
  2. Add 2 teaspoons of salt, bring to a simmer, and cook for 20 minutes or until the potatoes are fork-tender. Drain well.
  3. Let the potatoes cool, then peel and discard the skins.
  4. Place the potatoes in a large bowl and cut them into bite-sized pieces.
  5. In a small bowl, mix together the mayonnaise, mustard, vinegar, sugar, and onion powder. Pour this mixture over the potatoes and mix well.
  6. Add the relish, celery, onion, and chopped eggs to the potatoes. Mix everything together well. Add salt and pepper to taste.
  7. Top the salad with the sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

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