Southern Potato Salad Recipe
Instructions
Boil the potatoes until they are nice and fork-tender. Once done. drain the water and let the potatoes cool. Peel the potato skin off, place them into a large bowl, then cut the potatoes into chunks. Dice or crumble the boiled eggs, then add them to the bowl with the potatoes. Next, toss in the celery and onion. Sprinkle in all of the seasonings, then set the bowl to the side. In a separate bowl, combine the mayonnaise, mustard, relish, and pickle juice. Mix until well combined, then add it with the other ingredients. Fold all of the ingredients until they are well combined. Cover and refrigerate until the potato salad is nice and cold. Place the potato salad into a serving bowl, then sprinkle paprika on top (optional). Serve and enjoy!
Ingredients
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large russet potatoes Notes: 4, scrubbed and rinsed
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large hard-boiled eggs Notes: 3
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mayonnaise Notes: 1/2 cup
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yellow mustard Notes: 2 tbsp
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sweet relish Notes: 1/4 cup
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dill relish Notes: 1/3 cup
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cup chopped green onion Notes: 1/4 cup, green and white parts
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diced celery Notes: 1/4 cup
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dill pickle juice Notes: 2 tbsp
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cracked black pepper Notes: 1 tsp
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onion powder Notes: 1 1/2 tsp
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salt Notes: 1 tsp
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garlic powder Notes: 1 tsp
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paprika Notes: optional