Southern Potato Salad

Instructions

Cook the Potatoes
- Cut potatoes in half and place in a large pot. Cover with 1 inch of water and add 2 tsp salt.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until fork-tender.
- Drain well, let cool slightly, then peel and discard skins.
Cut into Chunks
- Place peeled potatoes in a large bowl and cut into bite-sized pieces.
Make the Dressing
- In a small bowl, whisk mayonnaise, mustard, vinegar, sugar, and onion powder until smooth.
- Pour dressing over potatoes and toss gently to coat.
Add the Mix-Ins
- Stir in relish, celery, onion, and the 3 chopped eggs.
- Season with salt and pepper to taste.
Garnish & Chill
- Top with sliced egg and a sprinkle of paprika.
- Cover and refrigerate at least 4 hours (overnight is best for maximum flavor).

Potato choice: Russets give a fluffy texture; Yukon Golds make it creamier.
Chill time matters: The flavors meld beautifully after a few hours in the fridge.
Taste and adjust: Some prefer more tang (extra mustard or vinegar) or more sweetness (extra relish or sugar).