Classic Southern Potato Salad

This Southern Potato Salad is the kind you bring to every cookout, church gathering, or summer picnic. Made with tender potatoes, boiled eggs, mayo, mustard, sweet relish, and that perfect sprinkle of paprika on top—it’s creamy, tangy, a little sweet, and loaded with nostalgic flavor. It’s not just a side dish; it’s a warm hug from the South… straight to your office lunch or Sunday table.

Ingredients

• 6 medium russet potatoes (peeled & cubed)
• 4 hard-boiled eggs (chopped)
• ½ cup mayonnaise
• 1 tbsp yellow mustard
• ¼ cup sweet pickle relish
• Salt & pepper, to taste
• Optional: chopped celery or diced onion
• Paprika for garnish

Directions

1. Peel and cube about 6 medium russet potatoes. Boil in salted water for 12–15 minutes or until fork-tender. Drain and let cool.
2. Boil 4 large eggs for 10 minutes. Peel and chop.
3. In a large bowl, combine
4. ½ cup mayonnaise
5. 1 tbsp yellow mustard
6. ¼ cup sweet relish
7. Salt and black pepper to taste
8. Add cooled potatoes and chopped eggs to the bowl. Gently mix until coated and creamy.
9. Optional: stir in a bit of chopped celery or diced onion for crunch.
10. Transfer to a serving bowl. Top with a final sprinkle of paprika and optionally some sliced boiled egg for garnish.
11. Cover and chill for 1 hour before serving (for best flavor).