“This potato salad is absolutely unbeatable!”

Reduce heat and simmer 10–12 minutes until tender.

Drain and spread on a baking sheet to cool slightly.
Tip: Starting potatoes in cold water ensures even cooking.

Step 2: Hard-Boil the Eggs

• Place 4 eggs in a saucepan, cover with cold water.
• Bring to a boil, cover, and remove from heat. Let sit 10–12 minutes.
• Cool in ice water, peel, and chop.

Step 3: Make the Dressing

• In a large bowl, whisk together:
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 2 tbsp sweet pickle relish
  • 1 tsp salt
  • ½ tsp black pepper
• Taste and adjust. Optional: a splash of apple cider vinegar or a pinch of sugar for balance.

Step 4: Combine Everything

• In a large bowl, mix potatoes, eggs, onion, and celery.
• Gently fold in dressing until evenly coated. Avoid overmixing.

Step 5: Chill Before Serving

• Refrigerate at least 2 hours to let flavors meld.

Step 6: Garnish & Serve

• Sprinkle with paprika. Optionally, garnish with egg slices or parsley. Serve chilled.

 Creamy, tangy, and full of nostalgia—this Southern Potato Salad is a classic that never goes out of style.