Description
A quintessential Southern-style potato salad that balances the creamy richness of mayonnaise with the zesty kick of yellow mustard and sweet relish. Featuring perfectly tender russet potatoes, crunchy celery, onion, and hard-boiled eggs, this chilled side dish is designed to be a crowd-pleasing staple for any gathering. The secret is incorporating the dressing while the potatoes are still warm, ensuring every bite is deeply flavorful and satisfying.
Ingredients
3 lbs Russet potatoes, peeled and cubed into 1-inch pieces
1.5 cups Mayonnaise
3 tablespoons Yellow mustard
1/4 cup Sweet pickle relish, drained
4 large Hard-boiled eggs, coarsely chopped
2 stalks Celery, finely diced
1/2 medium Red onion, finely minced
1/2 teaspoon Paprika, for garnish
Instructions
Place cubed potatoes in a large pot and cover with salted cold water by two inches.
Bring water to a rolling boil over high heat.
Reduce heat to medium and simmer for 12 to 15 minutes until fork-tender.
Drain potatoes thoroughly in a colander and allow them to steam-dry for five minutes.
In a large bowl, whisk together the mayonnaise, yellow mustard, and sweet pickle relish until smooth.
Add the still-warm potatoes to the dressing and toss gently to coat evenly.
Fold in the chopped hard-boiled eggs, diced celery, and minced red onion.
Cover and refrigerate for at least one hour before serving.
Sprinkle with paprika just before serving.
Notes
Always add the dressing to the potatoes while they are slightly warm to help them absorb the flavor. Use full-fat mayonnaise for the best creamy texture. For a sharper, more punchy flavor, Dijon mustard may be substituted for yellow mustard.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3.5g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg