This Southern potato salad recipe combines warm potatoes… mustard, and relish for an old-fashioned classic.

This creamy, tangy, and slightly sweet potato salad is a staple at Southern gatherings. Perfect for picnics, barbecues, or family dinners, it’s packed with flavor and texture.

Ingredients:
3 lbs (about 6 medium) russet or Yukon Gold potatoes, peeled and cubed

4 large eggs, hard-boiled, peeled, and chopped

1 cup mayonnaise (Duke’s or Hellmann’s preferred)

2 tbsp yellow mustard

2 tbsp sweet pickle relish (or chopped sweet pickles)

1/4 cup finely diced celery

1/4 cup finely diced onion (sweet or yellow)

1 tsp apple cider vinegar (or white vinegar)

1 tsp sugar (optional, for balance)

1/2 tsp paprika (plus extra for garnish)

1/2 tsp celery seed (optional but traditional)

Salt and black pepper to taste

Green onions or fresh parsley (for garnish, optional)

Instructions:

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