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Southern Potato Salad

A creamy and tangy Southern potato salad that's perfect for summer gatherings, picnics, and family reunions.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Potatoes (Yukon Gold or red) Great choices for their creamy texture.
  • 4 large Hard-boiled eggs Adds a protein boost.
  • 1 cup Mayonnaise Consider using homemade or high-quality mayonnaise for better flavor.
  • 1/2 cup Sweet pickle relish
  • 1 tablespoon Mustard
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Pepper Adjust to taste.

Method
 

Preparation
  1. Begin by boiling the potatoes in salted water over medium-high heat until tender, about 15-20 minutes.
  2. Once cooked, drain the potatoes and allow them to cool slightly. Peel and chop into bite-sized pieces.
  3. In a large mixing bowl, combine the chopped potatoes with diced hard-boiled eggs, mayonnaise, sweet pickle relish, and mustard. Stir until well combined.
  4. Season with salt and pepper to taste, adjusting as needed.
  5. Cover and chill the salad in the refrigerator for at least one hour to allow flavors to meld.
  6. Serve chilled, garnished with paprika or chopped parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended. Consider adding lemon wedges for a zesty kick or extra toppings like jalapeños for a spicy twist.