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Easy southern potato salad


Easy southern potato salad



Easy Southern Potato Salad combines potatoes, celery, scallions, pickle relish, and hard-boiled eggs in

a creamy mayonnaise dressing with a touch of mustard. This delicious potato salad is the perfect side

dish to all your grilled and grilled entrees. Goes great with fried chicken, hamburgers, ribs and


southern beans.

First peel the potatoes and also cut them into cubes. Place the potato cubes in a large pot and cover

with cold water.Bring to a boil and cook until tender, 10 to 15 minutes. Drain in a colander and allow

to cool slightly while you prepare the sauce.

++ Useful Recipes


You can make potato salad with Yukon Gold potatoes or purple potatoes because they hold together

better because they are waxy potatoes. You can use russet potatoes, but they will fall apart a bit more,

but some people prefer that.

I like to peel potatoes, but this is not necessary with Yukon Gold and Red potatoes because they have

a thinner skin and cook more tenderly.Cook the potatoes until soft. You don’t want it to be mushy like


mashed potatoes.

You can also boil potatoes and remove the peel with your fingers.

If you prefer the cucumber flavor, use it instead of the sweet cucumber flavor. Add some cucumber

juice for more flavor.When you sprinkle the paprika on top, take it in your hand and use your palms to

scoop out small amounts to sprinkle over the salad. If you use a spice rack, it can quickly become too



Store leftovers in an airtight container in the refrigerator for up to four days.



°3 pounds russet potatoes

°1 cup mayonnaise (adjust more or less as needed)

°¼ Gray Dijon mustard poupon

°2 teaspoons apple cider vinegar

°2 teaspoons sugar

°Half a cup pickles, sweets


°1 stick of celery, chopped

°1 medium onion, chopped

°4 large eggs, cooked and cut into pieces


Fill a large pot with water and add the potatoes.

Bring the pot to a boil and cook the potatoes until they are tender enough to easily pass through a


When the potatoes are fully cooked, transfer them to an ice bath to shake and cool.

Once the potatoes have cooled completely, peel them and cut them into large pieces.

In another bowl, mix together mayonnaise, Dijon mustard, apple cider vinegar and sugar.

Pour the mixture over the potatoes and add the cucumbers, celery, Vidalia onion and hard-boiled

egg.Season with salt and pepper.

Mix well and enjoy!

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