Here’s a detailed, step-by-step article for Southern Potato Salad with a focus on authenticity, flavor, and easy instructions:

Southern Potato Salad: Creamy, Tangy, and Bursting with Flavor

There’s something irresistibly comforting about a classic Southern Potato Salad. Creamy, tangy, and perfectly seasoned, this dish is a staple at barbecues, family gatherings, and holiday tables across the South. The secret lies not only in tender, well-cooked potatoes but also in the balance of flavors—creamy mayonnaise, a touch of mustard, a hint of sweetness, and just enough tang to keep it lively. Here’s a detailed guide to making this beloved salad from scratch.

Ingredients

• 3 pounds of russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
• 4 large eggs
• 1 cup mayonnaise (full-fat for best results)
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional, for garnish)
• 3 celery stalks, finely chopped
• ½ small onion, finely chopped
• 3 pickles or 2 tablespoons sweet pickle relish, chopped
• 2 tablespoons fresh parsley, chopped (optional)

Step-by-Step Method

Step 1: Boil the Potatoes

1. Place the cubed potatoes in a large pot and cover them with cold water.
2. Add a pinch of salt and bring to a boil over medium-high heat.
3. Reduce heat to medium and simmer for 10–15 minutes, or until potatoes are tender but not falling apart. Test with a fork—it should slide in easily but hold shape.
4. Drain the potatoes and let them cool completely. For quicker cooling, spread them on a large baking sheet.

Step 2: Cook the Eggs

1. Place the eggs in a saucepan and cover them with water.
2. Bring to a boil over medium heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes.
3. Drain and cool under cold running water.
4. Peel and chop the eggs into small pieces.

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