Description
Classic Southern potato salad made with tender russet potatoes, creamy mayonnaise dressing, mustard, relish, and diced eggs. Perfect for potlucks, picnics, and BBQs.
Ingredients
Scale
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 1/4 cups mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup pickle relish
- 1/2 teaspoon garlic powder
- 2 teaspoons sugar
- 2 teaspoons white vinegar
- 5 hard boiled eggs, diced
- 2 stalks celery, diced
- 5 green onions, diced
- Salt to taste
- Black pepper to taste
- Paprika for garnish
Instructions
- Place diced potatoes in a large pot and cover with water. Add salt and bring to a boil.
- Cook potatoes until fork tender, about 10 minutes, then drain.
- In a large bowl, mix mayonnaise, mustard, pickle relish, garlic powder, sugar, and vinegar.
- Add drained potatoes and stir until well coated.
- Gently fold in eggs, celery, and green onions.
- Season with salt and pepper to taste.
- Garnish with paprika and chill before serving.
Notes
- Adjust dressing ingredients to taste.
- Make up to 24 hours in advance for best flavor.
- Store covered in the refrigerator for up to 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 438
- Sugar: 3g
- Sodium: 383mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 131mg