Southern Style Potato Salad

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Recipe by South Your Mouth

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Southern Style Potato Salad

6 medium russet potatoes*, peeled & cut into 1-inch cubes

Salt

6 boiled eggs, peeled & chopped

1/3 cup sweet pickle relish

1 cup mayonnaise**

1 heaping tablespoon Dijon mustard

3/4 teaspoon salt

3/4 teaspoon black pepper


Boil potatoes in liberally salted water for 15-20 minutes or until tender. Add potatoes to a colander and gently rinse with cold water. Drain thoroughly.


Add the potatoes, chopped boiled eggs and pickle relish to a mixing bowl; set aside. Combine mayonnaise, mustard, salt and pepper in a small bowl and whisk until thoroughly combined. Add mayonnaise mixture to potato mixture and gently fold until all ingredients are thoroughly combined. I like mine on the “mashy” side so I get a little rough with mine but if you like a firmer texture, go easy. Refrigerate until ready to serve.


*I like starchy potatoes for potato salad because I like smooshy, mashy potato salad (where it’s like a cross between chunky mashed potatoes and potato salad). If you like firmer cubes that will keep their shape better, use 8-10 medium Yukon Gold or red potatoes and cut into 3/4-inch cubes.


**I don’t like “soupy” potato salad (like the kind in the grocery store delis – blech!) so I don’t go hog-wild with the mayo. If you like yours creamier, feel free to add more mayo as needed.