classic Southern Potato Salad

classic Southern Potato Salad

Instructions:

1. Cook the Potatoes and Eggs:

   • Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 10-12 minutes.
   • While the potatoes cook, place the eggs in a separate pot, cover with water, and bring to a boil. Once boiling, cover, turn off the heat, and let the eggs sit for 10 minutes. Drain and place in ice water to cool, then peel and chop.

2. Prepare the Dressing:

   • In a large bowl, combine the mayonnaise, mustard, apple cider vinegar, pickle relish, sugar, salt, and pepper. Stir until smooth and well mixed.

3. Assemble the Potato Salad:

   • Add the cooked potatoes, chopped eggs, celery, red onion, and green onions to the dressing. Gently toss everything together until well coated.
   • Taste and adjust seasonings if needed.

4. Chill and Serve:

   • Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
   • Before serving, garnish with a sprinkle of paprika.

This Southern Potato Salad is creamy, flavorful, and has the perfect balance of tangy and sweet. Enjoy!