SOUTHERN POTATO SALAD #EASYRECIPES #POTATO
I begin my Southern Potato Salad with standard reddish brown potatoes. I cut any huge ones down the middle so they cook quicker and I don't try stripping them until they're finished cooking. At that point it's extremely simple to scratch the skin off with a knife.For the dressing, I begin with heaps of mayonnaise, ideally Duke's mayonnaise. In addition a decent measure of yellow mustard. It truly livens up the flavor. I additionally include a sprinkle of apple juice vinegar which emphasizes the flavors.
Heaps of hard-bubbled eggs, some celery for crunch, sweet onions, sweet pickle relish, a little onion powder, and a couple of teaspoons of sugar. I like to complete it off by sprinkling some paprika on top.Wrap it in some cling wrap and let it chill at any rate a couple of hours. At that point you're prepared to flame broil a few burgers or bar-b-que chicken to go with this yummy Southern Potato Salad.
Ingredients:
- 3 pounds medium russet potatoes
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon onion powder
- 1/4 cup sweet pickle relish
- 1 stalk celery, chopped
- 1/2 sweet onion, chopped
- 4 hard boiled eggs, 3 chopped and 1 sliced
- paprika
Instructions:
- Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
- Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
- In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
- Add relish, celery, onion, and the chopped eggs. Mix in.
- Add salt and pepper to taste.
- Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.
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