- Boil the Potatoes:
- Peel and cut potatoes into 1-inch chunks.
- Place in a large pot, cover with cold water, add salt.
- Bring to a boil and cook until fork-tender (about 10–12 minutes).
- Drain and let cool slightly.
- Boil the Eggs:
- Place eggs in a saucepan, cover with water.
- Bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes.
- Drain, cool in ice water, peel, and chop.
- Make the Dressing:
- In a large bowl, combine mayo, mustard, vinegar, salt, pepper, and a pinch of paprika.
- Stir in chopped celery, pickles/relish, and onion.
- Combine Everything:
- Add warm (not hot) potatoes and chopped eggs to the dressing.
- Gently mix until everything is coated. Adjust seasoning to taste.
- Chill and Garnish:
- Cover and refrigerate for at least 1–2 hours (overnight is best for flavor).
- Before serving, sprinkle with paprika and optional parsley or green onions.
🔥 Tips:
- Use Yukon Gold potatoes for a buttery texture or russets for a fluffier one.
- Southern style often leans sweet — go with sweet relish if you want that old-school touch.
- Want it extra Southern? Add a dash of hot sauce or some crumbled crispy bacon.
Let me know if you want a spicy version or one made without mayo!
