Description
A classic and delicious Southern Potato Salad recipe that is perfect for picnics, barbecues, or any gathering. Creamy, tangy, and flavorful, this potato salad is a crowd-pleaser!
Ingredients
Potato Salad:
- 3 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 1 ¼ cups Mayonnaise
- 1 tablespoon Yellow mustard
- ¼ cup Pickle relish
- ½ teaspoon Garlic powder
- 2 teaspoons Sugar
- 2 teaspoons White vinegar
- 5 Hard boiled eggs, diced
- 2 Stalks celery, diced
- 5 Green onions, diced
- Salt & pepper to taste
- Paprika
Instructions
- Cook Potatoes: Boil diced potatoes in salted water until fork-tender, about 10 minutes. Drain and set aside.
- Prepare Dressing: In a large bowl, mix mayonnaise, mustard, pickle relish, garlic powder, sugar, and vinegar.
- Combine Ingredients: Add cooked potatoes to the dressing mixture. Fold in eggs, celery, and green onions. Season with salt and pepper.
- Serve: Chill and top with sliced eggs and paprika before serving.
Notes
- Adjust ingredients to taste.
- Refrigerate until serving and can be made up to 24 hours ahead.
- Store leftovers in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American Classic
Nutrition
- Serving Size: 1 serving
- Calories: 438 kcal
- Sugar: 3g
- Sodium: 383mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 131mg
