A creamy, tangy Southern-style potato salad with tender potatoes, eggs, and a flavorful dressing, ideal for family meals and outdoor gatherings.
Ingredients
Scale
2 pounds Yukon Gold potatoes, peeled and cut into chunks
3 large eggs
3/4 cup mayonnaise
2 tablespoons yellow mustard
1/2 cup celery, finely chopped
1/3 cup onion, finely chopped
1/4 cup sweet pickle relish
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Instructions
- Boil potatoes in salted water until tender, 10–12 minutes.
- Boil eggs for 10 minutes, cool, peel, and chop.
- Drain and slightly cool potatoes.
- Mix mayonnaise, mustard, vinegar, salt, and pepper.
- Fold potatoes, eggs, celery, onion, and relish into dressing.
- Stir gently until evenly coated.
- Refrigerate 2+ hours before serving.
- Garnish with paprika.