Southern Potato Salad
Everybody loves Potato Salad! This light and refreshing dish is the perfect side for potlucks, picnics, spring and summer celebrations, or just because!
Ingredients
- 4-5 Yukon Gold Potatoes, medium sized
- 2 celery stalks, thinly sliced
- 3 hard boiled eggs, peeled and chopped
- ¾-1 cup mayonnaise Start with 3/4 cup and add additional if needed.
- 1-2 teaspoons yellow mustard
- ½ teaspoon celery seeds
- ½ cup sweet pickle relish
- ½ teaspoon salt (adjust to your taste)
- ¼ teaspoon black pepper (adjust amount to your liking)
Instructions
- Wash and peel the baked potatoes. Then, slice into smallish, pieces (about 1/2 inch thick or so).
- Place the potatoes in a large pot and fill with cold water until the water is about 1 inch above the potatoes. Add 2 teaspoons of salt to the water and turn up the heat to high. Bring the water to a boil. Reduce to a simmer. As soon as you can easily pierce them with a fork, they are done. (about 8-10 minutes or so).
- Then drain the water and place in a large mixing bowl. Let them cool for at least 15 minutes, then add the chopped eggs, celery, and pickle relish.
- In a medium bowl, combined the dressing of mayonnaise, celery seed, yellow mustard, salt, and pepper. Mix to combine and fold this into the potato mixture.
- Sample and make any adjustments you'd like (a bit more salt, pepper, and mayo if needed).
- Chill for at least two hours before serving. We prefer to let it chill overnight. Store, refrigerated for 3-4 days. Serves 6 (or possibly more based on serving size).
Tried this recipe?Let us know how it was!
