Southern-Style Potato Salad
In America's South, potato salad is typically made with sweet pickles, hard-boiled eggs, and a little to a whole lot of prepared yellow mustard.
8 to 10 medium white potatoes
1 small onion, chopped
2 to 3 celery ribs, sliced
2 tablespoons apple cider vinegar
1 to 2 tablespoons mustard
2 teaspoons celery seed
1/3 cup sweet pickle relish
1 to 1 1/4 cups salad dressing (such as Miracle Whip brand salad dressing)*
1 to 2 tablespoon prepared yellow mustard
Salt and freshly ground black pepper to taste
4 hard-boiled eggs, coarsely chopped
1 to 2 hard-boiled eggs, sliced, for garnish (optional)
Fresh snipped parsley for garnish (optional)
Paprika for sprinkling (optional)
- Place washed, unpeeled potatoes in large cooking pot. Fill pot with enough water to just cover potatoes, add 2 tablespoons salt. Bring to a boil, reduce heat and simmer, slightly covered, for about 20 minutes or until tender. Do not overcook. Drain water.
- When potatoes are cool enough to handle, but still warm, peel and cut into 3/4-inch cubes. Place in large bowl. Add onions, celery and chopped egg.
- Combine remaining ingredients in a medium bowl; mix well. Add to potato mixture and gently stir to combine ingredients well. Spoon into serving bowl and garnish with sliced eggs, parsley and paprika, if desired.
- Keep refrigerated until ready to serve.
Makes 10 to 12 servings.
*Or substitute 1 to 2 cups mayonnaise plus 1 to 2 tablespoons sugar.