Description
Soft potatoes and chopped eggs glisten in a silky mayo-mustard dressing, punctuated by crisp celery and sweet pickle relish. Each chilled forkful offers a bright tang, light crunch, and classic southern comfort.
Ingredients
- 2 pounds russet potatoes
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup sweet pickle relish
- 1/4 cup finely chopped onion
- 1 stalk celery chopped
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place potatoes in a large pot and cover with cold water.
- Bring to a boil over high heat, add salt, and cook until potatoes are fork-tender, about 12–15 minutes.
- Meanwhile place eggs in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes.
- Drain potatoes and eggs, cool slightly, peel eggs, and chop coarsely.
- In a mixing bowl whisk together mayonnaise, mustard, and vinegar until smooth.
- Gently fold in potatoes, eggs, relish, onion, and celery until well coated.
- Season with salt and pepper and adjust to taste.
- Transfer salad to a serving bowl, cover, and refrigerate for at least 2 hours.
- Just before serving garnish with a light dusting of paprika if desired.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for a creamier texture.
- For extra tanginess stir in a tablespoon of pickle juice.
- Potato salad can be made a day ahead to deepen the flavors.
- Garnish with chopped fresh parsley in addition to paprika for color.