Instructions:
Cook the Potatoes:
Place peeled and cubed potatoes in a large pot. Cover with cold water, add 1 tsp salt, and bring to a boil.
Reduce heat and simmer for 10–12 minutes, or until fork-tender (don’t overcook). Drain and let cool slightly.
Prepare the Dressing:
In a large bowl, mix mayonnaise, mustard, relish, vinegar, sugar, paprika, celery seed, salt, and pepper until smooth.
Combine Ingredients:
Gently fold in the warm potatoes, chopped eggs, celery, and onion until evenly coated.
Taste and adjust seasoning (more salt, mustard, or relish if needed).
Chill & Serve:
Cover and refrigerate for at least 2 hours (best overnight) to let flavors meld.
Before serving, sprinkle with paprika and garnish with green onions or parsley if desired.
Tips:
For extra creaminess, mash a few potato pieces into the dressing.
Add a dash of hot sauce or a sprinkle of bacon for a twist!
Enjoy this Southern classic with fried chicken, ribs, or as a standalone side! 🍽️
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