Southern potato salad

Sure, here’s a classic Southern potato salad recipe:

Ingredients:

• 2 pounds potatoes (Yukon Gold or red potatoes work well)
• 4 large eggs
• 1 cup mayonnaise
• 2 tablespoons mustard (yellow or Dijon)
• 1/4 cup sweet pickle relish
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• Salt and pepper to taste
• Paprika (for garnish, optional)

Instructions:

1. Wash the potatoes thoroughly and place them in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
2. While the potatoes are cooking, place the eggs in a small saucepan and cover them with water. Bring the water to a boil, then remove the saucepan from the heat, cover it, and let the eggs sit in the hot water for 10-12 minutes. Then, drain the hot water and cover the eggs with cold water to cool them down. Once cooled, peel and chop the eggs.
3. Once the potatoes are cooked, drain them and let them cool slightly. Once they are cool enough to handle, peel the potatoes and chop them into bite-sized pieces.
4. In a large mixing bowl, combine the mayonnaise, mustard, sweet pickle relish, chopped celery, chopped onion, and chopped eggs. Stir until well combined.
5. Add the chopped potatoes to the bowl with the dressing mixture and gently toss until the potatoes are evenly coated.
6. Taste the potato salad and adjust the seasoning with salt and pepper as needed.
7. Cover the potato salad and refrigerate it for at least an hour before serving to allow the flavors to meld together.
8. Before serving, you can sprinkle some paprika over the top of the potato salad for garnish, if desired.

Enjoy your Southern-style potato salad!