Best Southern Potato Salad

ingredients

• 3 lb russet potatoes, peeled and cut into 1-inch chunks 🥔
• 4 large eggs, hard‑boiled and chopped 🥚
• 1 1/2 cups mayonnaise 🥣
• 3 tbsp yellow mustard 🟡
• 1/2 cup sweet pickle relish 🥒
• 1/2 cup celery, finely chopped 🌿
• 1/4 cup sweet onion, finely chopped 🧅
• 2 tbsp apple cider vinegar 🍎🍶
• 1 tbsp granulated sugar 🍚
• 1 tsp celery seed 🌱
• 1 tsp kosher salt 🧂
• 1/2 tsp freshly ground black pepper 🌶️
• 1 tsp paprika, plus extra for garnish 🌶️
• Optional: 2 tbsp chopped fresh parsley for garnish 🌿

instructions

1. Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork‑tender, about 12–15 minutes.
2. Meanwhile, place eggs in a small pot, cover with water, bring to a boil, then remove from heat and let sit 10 minutes. Cool in ice water, peel and chop.
3. Drain potatoes and let cool slightly until they are easy to handle but still warm. Cut into bite‑sized pieces if needed.
4. In a large bowl, whisk together mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, sugar, celery seed, salt and pepper until smooth.
5. Add warm potatoes to the dressing and gently fold to coat. The warm potatoes will absorb flavor better.
6. Fold in chopped eggs, celery and onion, mixing gently to combine without breaking the potatoes.
7. Taste and adjust seasoning, adding more salt, pepper or vinegar if desired. Sprinkle 1 tsp paprika and fold lightly.
8. Cover and refrigerate at least 2 hours (120 minutes) to let flavors meld. For best flavor, chill overnight.
9. Before serving, garnish with additional paprika and chopped parsley if using. Serve cold or at cool room temperature.