Classic Southern Potato Salad
Ingredients
- 3 pounds of starchy potatoes: Russets or Yukon Golds, peeled and diced
- 1 cup of high-quality mayonnaise
- 1/4 cup of yellow mustard
- 2 teaspoons of apple cider vinegar
- 1/2 cup of sweet pickle relish
- 4 hard-boiled eggs, chopped
- 1 medium onion, finely chopped
- Salt and pepper to taste
- Paprika for garnish
- Fresh parsley, chopped (optional, for garnish)
Directions
- Prepare the Potatoes: Place the diced potatoes in a large pot and cover them with cold, salted water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the potatoes are tender but not mushy.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, mustard, and apple cider vinegar until smooth.
- Drain and Cool: Drain the potatoes well and allow them to cool slightly, ensuring they are still warm but not too hot to handle.
- Combine Ingredients: In a large mixing bowl, gently toss the warm potatoes with the prepared dressing. Add the sweet pickle relish, chopped hard-boiled eggs, and finely chopped onion. Mix carefully to avoid breaking the potatoes.
- Season to Taste: Taste the salad and season with salt and pepper according to your preference.
- Garnish: Sprinkle with paprika and, if desired, garnish with chopped fresh parsley.
- Chill: Refrigerate the salad for at least one hour to allow the flavors to meld.
Variations & Tips
- Add Celery Seed: For a crunchy twist, incorporate a dash of celery seed.
- Include Bacon: For added smoky flavor, sprinkle crispy bacon bits on top.
- Healthier Option: Substitute half of the mayonnaise with plain Greek yogurt for a tangy, lighter version.
- Personal Touch: Remember, the key to a perfect potato salad is the care and love you put into preparing it. The recipe serves as a guide, but your personal touch makes it special.