Southern Potato Salad

1. Cook the Potatoes
   Place potatoes in a large pot, cover with cold water, and add 1 tbsp salt. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
2. Cook the Eggs
   In a saucepan, cover eggs with cold water. Bring to a boil, then turn off heat, cover, and let sit for 12 minutes. Transfer eggs to ice water, peel, and chop.
3. Make the Dressing
   In a large mixing bowl, stir together mayonnaise, mustard, pickle relish, a splash of pickle juice, sugar (if using), paprika, salt, and pepper.
4. Assemble Salad
   Add cooled potatoes, chopped eggs, celery, onion, and dill pickles (if using). Gently fold everything together until coated. Taste and adjust seasoning.
5. Chill & Serve
   Cover and refrigerate for at least 2 hours (overnight is best) to let flavors meld. Sprinkle with paprika before serving.

Storage:

• Refrigerator: Keep in an airtight container up to 4 days.
• Freezer: Not recommended — mayonnaise-based salads don’t freeze well.