“This Southern potato salad recipe combines warm potatoes… mustard, and relish for an old-fashioned classic.”

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This creamy, tangy, and slightly sweet potato salad is a staple at Southern gatherings. Perfect for picnics, barbecues, or family dinners, it’s packed with flavor and texture.

Ingredients:

  • 3 lbs (about 6 medium) russet or Yukon Gold potatoes, peeled and cubed

  • 4 large eggs, hard-boiled, peeled, and chopped

  • 1 cup mayonnaise (Duke’s or Hellmann’s preferred)

  • 2 tbsp yellow mustard

  • 2 tbsp sweet pickle relish (or chopped sweet pickles)

  • 1/4 cup finely diced celery

  • 1/4 cup finely diced onion (sweet or yellow)

  • 1 tsp apple cider vinegar (or white vinegar)

  • 1 tsp sugar (optional, for balance)

  • 1/2 tsp paprika (plus extra for garnish)

  • 1/2 tsp celery seed (optional but traditional)

  • Salt and black pepper to taste

  • Green onions or fresh parsley (for garnish, optional)

Instructions:

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