Southern Potato Salad

Course Side Dish

Cuisine American

Keyword easy-potato-recipes, potato-salad-recipe, southern-potato-salad

Prep Time 20

Cook Time 15

Chill time 4

Total Time 4 35

Servings servings

Calories 197kcal

3 lbs russet potatoes (peeled and cut into bite size cubes)
5 large hard boiled eggs peeled and chopped, reserve one for garnishing
1 cup real mayonnaise
3 tablespoon yellow mustard
1 tablespoon apple cider vinegar
2-3 tablespoon sugar may adjust to taste
1 tsp salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic or garlic powder
½ teaspoon celery seed
½ teaspoon dried dill
½ cup sweet pickle relish or chopped sweet pickles (May use dill pickles, if preferred)
1 rib celery finely diced
1 small red onion finely diced
4 green onions chopped
smoked paprika for garnishing

Cook cubed potatoes in salted water over medium-high heat for 8-10 minutes or just until fork tender. Do not overcook. Drain well.
In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, garlic, celery seed and dill until fully blended. Add pickle relish, celery, red onion and green onions.
To the bowl add potatoes and chopped eggs. Gently toss until potatoes are evenly coated.
Chill for 4 hours. Mix well before serving and garnish with egg wedges, dusted with paprika.
May also be served while warm, if desired.

You may use red or golden potatoes in this recipe, if preferred.