Southern Potato Salad
🛒 What You’ll Need
- 3 lbs Yukon Gold or Russet potatoes, peeled and cubed 🥔
- 5 Large eggs, hard-boiled and chopped (plus 1 for slicing on top!) 🥚✨
- 1 cup Mayonnaise (Duke’s or Hellmann’s for that authentic flavor) 🍦
- 2 tbsp Yellow mustard 🍯
- 1 tbsp Apple cider vinegar 🍎
- ½ cup Sweet pickle relish 🥒
- ½ cup Celery, finely diced for that crunch! 🎋
- ¼ cup Red onion or green onions, finely chopped 🧅
- 1 tsp Garlic powder & ½ tsp Celery salt ✨
- Smoked Paprika for that iconic finish 🌶️
- Salt & Black pepper to taste 🧂🖤
👩🍳 Instructions
- Boil the Potatoes: Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10–12 minutes until tender but still firm (don’t let them get mushy!). 🥔🔥
- Prep the Eggs: While potatoes cook, hard-boil your eggs. Once cooled, peel and chop five of them, saving one to slice for a beautiful garnish! 🥚✂️
- The Creamy Base: In a large mixing bowl, whisk together the mayo, mustard, apple cider vinegar, relish, garlic powder, and celery salt. 🌪️🍦🍯
- Cool & Combine: Drain the potatoes and let them cool slightly (warm potatoes absorb the dressing better!). Add them to the bowl along with the chopped eggs, celery, and onions. 🥔🥚🧅
- The Big Mix: Fold everything together gently so you keep those nice potato chunks. Season with salt and pepper to taste. 🥄🌀🤤
- The “Southern” Touch: Smooth the top of the salad. Add your sliced egg rounds and sprinkle generously with smoked paprika as seen in the photo! 🥚🌶️👑✨
- Chill is Key: Refrigerate for at least 4 hours (overnight is even better!) to let those flavors truly meld together. ⏲️❄️😋
🔥 Pro Tips:
- The “Vinegar” Secret: Sprinkle a little extra apple cider vinegar over the potatoes while they are still warm before adding the mayo—it wakes up all the flavors! 🍎🛡️💎
- The Texture Hack: Mash just a small handful of the cooked potatoes into the dressing before adding the rest to create an extra-creamy “binder” for the salad. 🥔🎯✨
