Description
A classic southern potato salad recipe featuring potatoes, mayonnaise, mustard, celery, and hard-boiled eggs.
Ingredients
- 2 pounds russet potatoes, peeled and diced
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup chopped celery
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped red onion (optional)
- 2 tablespoons sweet pickle relish (optional)
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions
- Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes.
- Drain the potatoes well and let them cool slightly.
- In a large bowl, combine mayonnaise, mustard, celery, chopped hard-boiled eggs, red onion (if using), and sweet pickle relish (if using).
- Add the cooled potatoes to the bowl and gently mix until everything is well combined.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes, or preferably several hours, to allow flavors to meld.
- Garnish with paprika before serving, if desired.
Notes
- For best results, use good quality mayonnaise.
- Do not overcook the potatoes, or they will become mushy.
- Adjust the amount of mayonnaise and mustard to your personal preference.
- This salad can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern