Southern Potato Salad

The southern potato salad is super creamy with a mix of mayonnaise and mustard, hard boiled eggs, sweet onion, pickle relish and celery. It’s a must have and the only potato salad recipe you need.

There’s nothing like a bowl of good old-fashioned southern potato salad. A potato salad recipe is something everyone should have on hand.

I start my southern potato salad with normal potatoes. I cut the big ones in half so they cook faster and I don’t bother peeling them until the cooking is done. Then it is very easy to scrape the skin off with a knife.

I start my southern potato salad with normal russet potatoes. I cut the big ones in half so that they cook faster and I don’t bother to peel them before the end of the cooking. Afterwards, it is very easy to scrape off the skin with a knife.

Lots of hard boiled eggs, a little celery for crunchiness, sweet onions, sweet pickle sauce, a little onion powder and a few teaspoons of sugar. I like to finish by sprinkling a little paprika on top.

Wrap it in plastic wrap and let it cool for at least a few hours. Then you’re ready to grill hamburgers or barbecued chicken to accompany this delicious southern potato salad.

INGREDIENTS :

1.5 kg of medium red potatoes
1 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons of apple cider vinegar
2 teaspoons of sugar
1/2 teaspoon onion powder
1/4 cup sweet pickles
1 celery stalk, chopped
1/2 sweet onion, chopped
4 hard-boiled eggs, 3 chopped and 1 sliced
paprika

INSTRUCTIONS :

Cut each potato in half. Place them in a large saucepan and cover them with one inch of water. Add 2 teaspoons of salt and simmer. Simmer until potatoes are fork tender, about 20 minutes. Drain well. Let cool, then peel and discard the skins. Place the potatoes in a large bowl. In a small bowl, mix mayonnaise, mustard, vinegar, sugar and onion powder. Pour over the potatoes and mix well. Add the relish, celery, onion and chopped eggs. Add the relish, celery, onion and chopped eggs, then add salt and pepper to taste. Cover with plastic wrap and refrigerate for at least 4 hours.

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