This version is famous for its creamy texture, a touch of tanginess from mustard and pickles, and the essential addition of hard-boiled eggs.
Ingredients
The Base:
- 1 kg (about 5-6 medium) Yukon Gold or Russet potatoes (peeled and cubed).
- 3 Large eggs (hard-boiled and chopped).
- 1 cup Celery (finely diced for crunch).
- 1/2 cup Red onion or sweet onion (finely minced).
- 1/4 cup Sweet pickle relish (the Southern secret ingredient).
The Dressing:
- 1/2 cup Mayonnaise (high quality).
- 2 tbsp Yellow mustard (gives it the classic yellow color).
- 1 tbsp Apple cider vinegar or pickle juice.
- 1/2 tsp Smoked paprika.
- Salt and Black pepper to taste.
- Optional: A pinch of celery seed or a dash of hot sauce.
Instructions
- Boil the Potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 10–15 minutes until fork-tender but not mushy. Drain and let them cool slightly.
- Prep the Eggs: While the potatoes cook, boil your eggs. Once cooled, peel and chop them into small pieces.
- Mix the Dressing: In a small bowl, whisk together the mayonnaise, mustard, vinegar, relish, salt, and pepper until smooth.
- Combine: In a large mixing bowl, combine the warm potatoes, chopped eggs, diced celery, and onions.
- Fold: Pour the dressing over the potato mixture. Fold gently with a spatula so you don’t mash the potatoes completely, but ensure everything is well-coated.
- Chill: This salad is best served cold. Cover and refrigerate for at least 2 hours (or overnight) to let the flavors meld together.
Serving & Garnish
- Top with: A sprinkle of extra paprika and chopped green onions or fresh parsley.
- Pairs well with: BBQ ribs, fried chicken, or grilled burgers.
Enjoy your Southern feast!
