Southern Potato Salad
(recipe modified from Melissa's southern kitchen)
Ingredients
1.5 lbs russet potatoes (peeled and cut into bite size cubes). I used small white potatoes because that's what I had, and I used 5 1/2 cups worth of cut potatoes)
3 large hard boiled eggs peeled and chopped, reserve one for garnishing
1/2 cup real mayonnaise
1.5 Tbsp yellow mustard
1 Tbsp sugar
1/2 Tbsp apple cider vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/4 tsp celery salt
1/4 cup sweet pickles
1/2 rib celery finely diced
2 green onions chopped
smoked paprika for garnishing
Instructions
Cook cubed potatoes in salted water over medium-high heat for 8-10 minutes or just until fork tender. Do not overcook. Drain well.
In a large mixing bowl, whisk together all ingredients except potatoes, eggs and paprika
To the bowl add potatoes and chopped eggs. Gently toss until potatoes are evenly coated.
Chill for 4 hours. Mix well before serving and garnish with egg wedges, dusted with paprika.
May also be served while warm, if desired.
