Ingredients3 lbs russet or Yukon gold potatoes, peeled and cubed4 large eggs1 cup mayonnaise2 tbsp yellow mustard1/4 cup sweet pickle relish1/4 cup finely chopped celery1/4 cup finely chopped onion1 tsp salt1/2 tsp black pepper1/2 tsp paprika, plus extra for garnish▶️InstructionsPlace cubed potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork tender, about 10 to 12 minutes. Drain and let cool slightly.In a separate pot, boil eggs for 10 minutes. Cool, peel, and chop.In a large bowl, combine mayonnaise, yellow mustard, sweet pickle relish, celery, onion, salt, black pepper, and paprika. Mix well.Add warm potatoes and chopped eggs to the bowl. Gently fold until evenly coated, being careful not to mash the potatoes too much.Taste and adjust seasoning if needed.Transfer to a serving dish and sprinkle lightly with paprika.Cover and refrigerate at least 1 hour before serving for best flavor.
Potato Salad Southern Style
