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Traditional Southern-Style Potato Salad

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 7 medium-size russet potatoes
  
• 3 hard-boiled eggs, chopped
  
• ½ cup minced onion
  
• 1 large celery stalk, chopped
  
• 1 tsp kosher salt
  
• ¼ tsp black pepper
  
• 1 cup real mayonnaise
  
• 1 tsp yellow mustard
  
• 1 Tbsp chopped sweet pickle or pickle relish
  
• Paprika to garnish (optional)
  






Instructions



1. Rinse and scrub potatoes, and place whole in a large pot of salted water; boil until tender but still firm, 15 to 20 minutes. (Test with a sharp knife.)
   
   
2. Remove potatoes; when cool enough to handle but still warm, peel and cut into chunks or cubes, and place in a large serving bowl. Add eggs, onion, celery, salt and pepper, and toss.
   
   
3. In a separate small bowl, combine mayonnaise, mustard, and sweet pickle; spoon over potatoes, and toss again until potatoes are coated. Taste and adjust seasonings, as needed. Sprinkle top lightly with paprika, if desired.
   
   Makes 6 to 8 servings