A Classic Southern Potato Salad, Just Like Grandma Used to Make

Introduction
There’s nothing quite like a Southern Potato Salad to bring comfort to the table. This dish is a timeless favorite in Southern kitchens, often passed down from generation to generation. It’s creamy, tangy, and packed with flavor—a perfect addition to any family gathering, picnic, or BBQ. Whether served on the side or as the main dish, this classic potato salad is sure to remind you of warm summer days and home-cooked meals.

Ingredients:
4 large potatoes (Yukon Gold or Russet potatoes work best)
4 large eggs
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon salt (more to taste)
1/4 teaspoon black pepper (more to taste)
1/2 teaspoon paprika (optional, for garnish)
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/4 cup sweet pickle relish (or dill relish for a tangier flavor)
1 tablespoon sugar (optional, depending on your sweetness preference)
How to Make:
Cook the Potatoes and Eggs: Start by washing the potatoes and cutting them into bite-sized cubes. Place them in a large pot and cover with water. Bring the water to a boil and cook the potatoes for about 10-12 minutes, or until they are fork-tender. While the potatoes are cooking, place the eggs in a separate pot and boil for 8-10 minutes. Once done, remove the eggs, peel them, and chop into small pieces.

Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and sugar (if using). Taste and adjust the seasoning if needed. The dressing should be creamy with a tangy kick.

Combine the Ingredients: Once the potatoes have cooled slightly, transfer them to a large mixing bowl. Add the chopped eggs, celery, red onion, and sweet pickle relish to the potatoes. Gently toss everything together.

Add the Dressing: Pour the prepared dressing over the potato mixture. Stir gently until everything is evenly coated, being careful not to mash the potatoes.

Chill and Serve: Cover the potato salad with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together. Before serving, garnish with a sprinkle of paprika for a classic touch.

Serving and Storage Tips: