Creamy Southern Potato Salad for Summer Bbqs
Ingredients
- 3 pounds russet potatoes
- 1 1/4 cups mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup pickle relish
- 1/2 teaspoon garlic powder
- 2 teaspoons sugar
- 2 teaspoons white vinegar
- 5 hard boiled eggs
- 2 stalks celery
- 5 green onions
- Salt and pepper, to taste
- Paprika
Preparation
Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring the water to a boil over medium-high heat.
Cook until potatoes are fork-tender, about 10 minutes. Watch closely and do not overcook or the potatoes will become mushy. Drain and set aside.
In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar, and vinegar.
Add potatoes and stir to coat completely. Fold in eggs, celery, and green onions. Taste and add salt and pepper as desired. If desired, top with a few sliced eggs and a sprinkle of paprika.
Notes
Keep refrigerated until ready to serve, and make ahead up to 24 hours in advance.
