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This classic Southern Potato Salad is a family favorite, perfect for summer gatherings with its creamy texture, tangy dressing, and crunchy celery and onions.

##**# Ingredients**

– 3 pounds potatoes (Yukon gold or red)

– 4 large eggs

– 1 cup mayonnaise

– 1 tablespoon yellow mustard

– 2 stalks celery, finely chopped

– 1/4 cup red onion, finely chopped

– 2 tablespoons sweet pickle relish (or dill relish)

– 1 teaspoon sugar

– 2 teaspoons white vinegar

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– Paprika (for garnish)

– Fresh parsley, chopped (optional, for garnish)

#**## Instructions**

1. **Prepare the Potatoes and Eggs**

Wash and cut potatoes into bite-sized pieces. Boil in salted water for 10-15 minutes until tender but firm. Boil eggs for 10 minutes, then peel and chop. Let both cool.

2. **Mix the Dressing**

In a large bowl, whisk together mayonnaise, yellow mustard, pickle relish, sugar, white vinegar, salt, and black pepper until smooth.

3. **Combine Ingredients**

Add cooled potatoes, chopped eggs, celery, and red onion to the dressing. Gently fold until everything is well-coated, avoiding mashing the potatoes.

4. **Chill and Serve**

Cover and refrigerate for at least an hour. Before serving, stir gently and adjust the consistency with extra mayonnaise if needed. Garnish with paprika and chopped parsley if desired.