Southern Potato Salad

Instructions

Cook the Potatoes
- Cut potatoes in half, place in a large pot, and cover with 1 inch of water.
- Add 2 tsp salt, bring to a boil, then reduce to a simmer for about 20 minutes, or until fork-tender.
- Drain well and let cool slightly. Peel and discard skins.
Cut into Bite-Sized Pieces
- Transfer peeled potatoes to a large bowl and cut into chunks.
Make the Dressing
- In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, and onion powder.
- Pour over the warm potatoes and toss gently to coat.
Add Mix-Ins
- Stir in pickle relish, celery, chopped onion, and the 3 chopped eggs.
- Season with salt and pepper to taste.
Garnish & Chill
- Top with sliced egg and a sprinkle of paprika.
- Cover and refrigerate for at least 4 hours before serving (overnight is even better).

Potato choice: Russets give that classic fluffy texture, but Yukon Golds work too for a creamier bite.
Make ahead: Potato salad always tastes better the next day after the flavors meld.
Adjust sweetness: Add more or less sugar and relish depending on your taste.
Eggs are essential: Don’t skip them—they add richness and texture.