Southern Potato Salad

I start my Southern Potato Salad with regular russet potatoes. I cut any large ones in half so that they cook faster and I don’t bother peeling them until they’re done cooking. Then it’s really easy to scrape the skin off with a knife.

For the dressing, I start with lots of mayonnaise, preferably Duke’s mayonnaise. Plus a good amount of yellow mustard. It really perks up the flavor. I also add a splash of apple cider vinegar which helps accentuate the flavors.

Ingredients

• 3 pounds medium russet potatoes
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 2 teaspoons apple cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon onion powder
• 1/4 cup sweet pickle relish
• 1 stalk celery, chopped
• 1/2 sweet onion, chopped
• 4 hard boiled eggs, 3 chopped and 1 sliced
• paprika

Instructions

1. Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
2. Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
3. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well. 
4. ..............................

for full instruction please see : spicysouthernkitchen.com

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