Southern Style Potato Salad
Ingredients:
3 pounds russet potatoes, peeled and cut into 1-inch cubes
1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 large hard-boiled eggs, chopped
1 cup celery, finely chopped
1/2 cup sweet onion, finely chopped
2 tablespoons sweet pickle relish
Directions:
Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are fork-tender.
Drain the cooked potatoes in a colander and let them cool slightly.
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper to make the dressing.
Add the chopped hard-boiled eggs, celery, sweet onion, and sweet pickle relish to the bowl with the dressing.
Gently fold in the cooked potatoes until they are evenly coated with the dressing and the other ingredients.
Taste and adjust the seasoning with more salt and pepper if needed.
Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 1 hour 30 minutes | Kcal: Varies based on serving size | Servings: Makes about 8 servings