Southern Potato Salad

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**Southern Potato Salad**
This classic Southern Potato Salad is a family favorite, perfect for summer gatherings with its creamy texture, tangy dressing, and crunchy celery and onions.

Southern Potato Salad is a beloved and iconic side dish that’s a staple of traditional Southern cuisine. This creamy, tangy, and savory delight has been a family gathering and picnic favorite for generations. Originating from the Southern United States, this potato salad recipe has been passed down through the years, with each family adding their own twist and flair.

Characterized by its rich, velvety texture and bold flavors, Southern Potato Salad typically combines boiled potatoes with a medley of aromatics, spices, and condiments. The classic ingredients include diced onions, hard-boiled eggs, mayonnaise, mustard, and pickles, all bound together with a hint of Southern charm.

In this detailed recipe, we’ll explore the traditional ingredients, cooking techniques, and expert tips to create an authentic Southern Potato Salad that’s sure to become a family favorite.

Key Ingredients:

– 4 large potatoes, peeled and diced
– 1/2 cup of mayonnaise
– 1/4 cup of chopped yellow onion
– 2 hard-boiled eggs, diced
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh parsley
– 1 tablespoon dill pickle relish
– Salt and pepper to taste

Optional Ingredients:

– Chopped bell peppers
– Chopped celery
– Chopped fresh chives
– Paprika
– Bacon bits or diced jalapeños for added smokiness or heat

Let’s dive into the preparation st

 Ingredients
– 3 pounds potatoes (Yukon gold or red)
  1. – 4 large eggs
  2. – 1 cup mayonnaise
  3. – 1 tablespoon yellow mustard
  4. – 2 stalks celery, finely chopped
  5. – 1/4 cup red onion, finely chopped
  6. – 2 tablespoons sweet pickle relish (or dill relish)
  7. – 1 teaspoon sugar
  8. – 2 teaspoons white vinegar
  9. – 1/2 teaspoon salt
  10. – 1/4 teaspoon black pepper
  11. – Paprika (for garnish)
  12. – Fresh parsley, chopped (optional, for garnish)
 Instructions
1. **Prepare the Potatoes and Eggs**
Wash and cut potatoes into bite-sized pieces. Boil in salted water for 10-15 minutes until tender but firm. Boil eggs for 10 minutes, then peel and chop. Let both cool.
2. **Mix the Dressing**
In a large bowl, whisk together mayonnaise, yellow mustard, pickle relish, sugar, white vinegar, salt, and black pepper until smooth.
3. **Combine Ingredients**
Add cooled potatoes, chopped eggs, celery, and red onion to the dressing. Gently fold until everything is well-coated, avoiding mashing the potatoes.
4. **Chill and Serve**
Cover and refrigerate for at least an hour. Before serving, stir gently and adjust the consistency with extra mayonnaise if needed. Garnish with paprika and chopped parsley if desired.

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