Yes! Here’s a classic Southern Potato Salad recipe — creamy, tangy, and packed with flavor. This version includes eggs, mustard, and a touch of pickle relish — just like Grandma used to make!
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Southern Potato Salad
Ingredients:
• 3 lbs russet or Yukon gold potatoes, peeled and cut into chunks
• 4 large eggs
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/4 cup sweet pickle relish
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar (optional, balances the tang)
• 1/2 cup finely chopped celery
• 1/3 cup finely chopped onion (red or yellow)
• Salt and pepper to taste
• Optional garnish: paprika & chopped green onions or parsley
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Instructions:
1. Boil the potatoes:
Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender (about 10–12 minutes). Drain and let cool slightly.
2. Hard boil the eggs:
Boil eggs for about 10–12 minutes. Cool under cold water, peel, and chop.
3. Make the dressing:
In a large bowl, mix mayonnaise, mustard, relish, vinegar, sugar (if using), salt, and pepper until smooth.
4. Assemble the salad:
Add the cooled potatoes, chopped eggs, celery, and onion to the bowl with the dressing. Gently fold everything together until coated.
5. Chill:
Cover and refrigerate for at least 2 hours to let flavors meld (overnight is even better!).
6. Serve:
Before serving, sprinkle with paprika and garnish with green onions or parsley if desired.
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Let me know if you want a version without eggs or with a spicy kick!