Description
A true Southern staple, this creamy, tangy, and flavorful potato salad is perfect for BBQs, potlucks, and picnics! Ready in just 30 minutes, it’s even better when made ahead, letting the flavors blend beautifully. Whether served at a summer cookout or alongside your favorite comfort foods, this dish is sure to be a hit! 😍
Ingredients
✅ 3 lbs Russet potatoes (about 5 medium, peeled & cubed)
✅ 1 ¼ cups mayonnaise
✅ 1 tbsp yellow mustard
✅ ¼ cup pickle relish
✅ ½ tsp garlic powder
✅ 2 tsp sugar
✅ 2 tsp white vinegar
✅ 5 hard-boiled eggs (diced)
✅ 2 celery stalks (diced)
✅ 5 green onions (diced)
✅ Salt & pepper (to taste)
✅ Paprika (for garnish)
Instructions
1️⃣ Boil potatoes: Place cubed potatoes in a pot, cover with water & salt, and bring to a boil.
2️⃣ Cook until fork-tender (about 10 minutes). Drain & cool slightly.
3️⃣ In a large bowl, mix mayonnaise, mustard, pickle relish, garlic powder, sugar, and vinegar.
4️⃣ Add potatoes and stir until well coated.
5️⃣ Gently fold in eggs, celery, and green onions. Season to taste.
6️⃣ Top with sliced eggs & paprika, if desired.
7️⃣ Chill for at least 30 minutes before serving.
Notes
🧊 Storage: Keep in the fridge for up to 3-4 days.
💡 Pro Tip: Love extra crunch? Add chopped pickles or crispy bacon for a twist! 🥓
- Prep Time: 15 min
- Cook Time: 15 min
Nutrition
- Serving Size: 8 serving
- Calories: 438 per serving
- Sugar: 3g per serving
- Fat: 30g per serving
- Carbohydrates: 35g per serving
- Fiber: 3g per serving
- Protein: 8g per serving