Step-by-Step Instructions
Step 1: Cook the Potatoes
- Peel and dice 3 lbs of potatoes into bite-sized pieces.
- Place in a pot, cover with cold salted water, and bring to a boil.
- Reduce heat and simmer 10–12 minutes until tender.
- Drain and spread on a baking sheet to cool slightly.
Tip: Starting potatoes in cold water ensures even cooking.
Step 2: Hard-Boil the Eggs
- Place 4 eggs in a saucepan, cover with cold water.
- Bring to a boil, cover, and remove from heat. Let sit 10–12 minutes.
- Cool in ice water, peel, and chop.
Step 3: Make the Dressing
- In a large bowl, whisk together:
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp sweet pickle relish
- 1 tsp salt
- ½ tsp black pepper
- Taste and adjust. Optional: a splash of apple cider vinegar or a pinch of sugar for balance.
Step 4: Combine Everything
- In a large bowl, mix potatoes, eggs, onion, and celery.
- Gently fold in dressing until evenly coated. Avoid overmixing.
Step 5: Chill Before Serving
- Refrigerate at least 2 hours to let flavors meld.
Step 6: Garnish & Serve
- Sprinkle with paprika. Optionally, garnish with egg slices or parsley. Serve chilled.
Creamy, tangy, and full of nostalgia—this Southern Potato Salad is a classic that never goes out of style.
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