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Southern Potato Salad

Southern Potato Salad
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Southern potato salad combines tender potatoes, a creamy mustard dressing, pickles and hard-boiled eggs. Let the cooked potatoes cool before mixing.

Ingredients

Scale
  • 7 medium white potatoes (about 2 – 2 1/2 lbs, peeled and cut into 1-inch cubes )
  • 3/4 cup mayonnaise (such as Duke’s)
  • 1/2 cup finely chopped whole sweet baby pickles
  • 2 tablespoons yellow mustard
  • 1 tablespoon granulated sugar (plus more to taste)
  • 1 teaspoon white vinegar or apple cider vinegar
  • 3/4 teaspoon seasoned salt (such as Lawry’s, plus more to taste)
  • ½ teaspoon celery salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper (plus more to taste)
  • 1/4 teaspoon Accent Flavor Enhancer
  • 5 hard-boiled eggs
  • Paprika (Sweet or smoked, for garnish)

Instructions

  1. Place 7 potatoes in a large pot and add water to cover. Throw a little salt in to season it. Bring the water to a boil over high heat and cook until the potatoes are fork-tender, 10 to 15 minutes.
  2. Drain the potatoes and then set aside to drain and cool completely.
  3. In a large bowl, whisk together the mayonnaise, pickles, some but not all of the pickle brine so it’s not too wet, mustard, sugar, vinegar, seasoned salt, celery salt, pepper, and Accent until combined.
  4. Very neatly chop 4 of the hard-boiled eggs and add them to the bowl, followed by most of the potatoes.
  5. Gently fold until the ingredients are thoroughly combined and add more potato until you get the consistency you enjoy.
  6. Taste and adjust the seasonings according to your taste buds, my friends.
  7. Serve at room temperature or cover and refrigerate until needed.
  8. When ready to serve, sprinkle paprika over the salad, then slice the remaining egg and fan it out over the top.

Nutrition

Find it online: https://recipenly.com/southern-potato-salad/