Southern-Style Potato Salad – Creamy, Tangy, and Picnic-Perfect

👨‍🍳 Instructions

1. Boil the Potatoes: Place peeled and cubed potatoes in a large pot. Cover with cold water and bring to a boil. Reduce to a simmer and cook for 10–15 minutes until fork-tender. Drain and let cool slightly.
2. Make the Dressing: In a large bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, and pickle relish. Whisk until smooth and well blended.
3. Combine: Add the cooled potatoes to the bowl of dressing along with chopped hard-boiled eggs, finely chopped onion, and celery.
4. Mix Gently: Fold all ingredients together until everything is evenly coated. Be careful not to overmix—the potatoes should keep their shape.
5. Season: Taste and add salt and pepper as desired. A touch of extra vinegar or mustard can also be added for more tang.
6. Chill: Cover and refrigerate for at least 1 hour to allow the flavors to develop. Overnight is even better!
7. Serve: Just before serving, sprinkle with paprika for a classic Southern touch.