A traditional Southern-style potato salad perfect for picnics and family gatherings. This creamy and tangy salad is full of flavor and easy to prepare.
Preparation time
20min
Cooking time
15min
Ingredients
8 Servings
- 0.5 teaspoon black pepper
- 2 stalks celery
- 4 eggs
- 1.5 cups mayonnaise
- 0.5 cup onion
- 0.5 teaspoon paprika
- 6 large potatoes
- 1 teaspoon salt
- 1 cup sweet pickle relish
- 2 tablespoons yellow mustard
Directions
Step 1
Peel and cube the potatoes. Place them in a large pot and cover with water. Bring to a boil and cook for about 15 minutes, or until tender. Drain and set aside to cool.
Step 2
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let stand for 10-12 minutes. Drain and cool under cold running water. Peel and chop the eggs.
Step 3
In a large bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, chopped celery, and finely chopped onion. Mix well.
Step 4
Add the cooled potatoes and chopped eggs to the bowl. Season with salt and black pepper. Mix gently to combine all ingredients.
Step 5
Sprinkle the top with paprika for garnish. Refrigerate for at least 1 hour before serving to allow the flavors to meld.