Favorite Southern Potato Salad

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Southern Potato Salad is super creamy and contains a mix of mustard and mayonnaise. It also includes soft-boiled eggs and sweet onions sweet pickle relish and celery. It’s a must-have for any potluck and the only potato salad you’ll ever need.

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There’s nothing better than the taste of good old-fashioned southerly Potato Salad. The most popular Potato salad recipe something that everyone must have on hand.

I make the preparation of my Southern Potato Salad with regular russet potatoes. I cut the larger ones in half, so they cook quicker and I do not bother peeling them until they’re finished cooking. Then , it’s simple to scrape off the skin using the help of a knife.

I begin the preparation of my Southern Potato Salad with regular russet potatoes. I cut the larger ones in half, so that they cook more quickly and I do not bother peeling them until they’re finished cooking. It’s simple to remove the skin using an awl.

Many hard-boiled eggs some celery to the crunch. Also, some sweet onions sweetness of sweet relishes, a bit of onion powder and couple of tablespoons of sugar. I like finishing with a sprinkle of spiced paprika over the the top.

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Cover it with plastic wrap and allow it to cool for at least a couple of hours. You’re now ready to grill barbecue chicken or burgers to serve with this delicious Southern Potato Salad.

INGREDIENTS:

3 pounds medium russet potatoes
1 cup mayonnaise
1 cup mustard yellow
2 Tablespoons Apple Cider Vinegar
2 teaspoons sugar
Half teaspoon of onion powder
A quarter cup sweetness pickle relish
1 stalk of celery, chopped
1/2 sweet onion chopped
4 hardboiled eggs, 3 chopped and one sliced
Paparika

 

INSTRUCTIONS:

 

Divide each potato in two. Place them in a large saucepan covered with 1″ of fresh water. Add 2 teaspoons of salt, and bring it to a boil. Let it simmer until it is fork-tender throughout around 20 minutes. Drain well. Cool, then remove and discard your skins.Place potato pieces in large containers. Use a knife until they’re broken in bite-size pieces.In an individual bowl mix mayonnaise and mustard with vinegar sugar, mayonnaise, and onion powder. Add potatoes to the mix and mix into well.Add relish as well as celery, onion and eggs chopped. Mix it all in.Add the salt and spice to taste.Top with a sliced egg and sprinkle with pepper. Wrap in plastic wrap and place in the refrigerator for at the least for 4 hours.

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