Easy Southern Potato Salad

Instructions:

1. Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15 to 20 minutes, until fork-tender. Drain and allow to cool slightly.
2. Transfer the potatoes to a large bowl and gently mash some of them, leaving the rest in chunks for texture.
3. Stir in the mayonnaise, mustard, sweet relish, and chopped onion until creamy and well combined.
4. Season with salt and black pepper to taste.
5. Gently fold in the sliced hard-boiled eggs.
6. Transfer the potato salad to a serving bowl and garnish with extra egg slices and a light sprinkle of paprika.
7. Refrigerate for at least 1 hour before serving for the best flavor.

Variations

• Add diced celery for extra crunch.
• Mix in chopped dill pickles instead of relish for a tangier bite.
• Use Duke’s mayonnaise for a more traditional Southern flavor.
• Stir in a pinch of sugar to balance the tang if desired.

Tips

• Do not overcook the potatoes; they should be tender but not mushy.
• Season while the potatoes are still slightly warm so they absorb flavor better.
• Chill before serving to allow the flavors to develop fully.
• A splash of pickle juice adds authentic Southern depth and brightness.