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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.
