Who doesn’t love some potato salad? It’s great for picnics, barbecues, or just your everyday lunch!
Potato Salad is the perfect side for any summer dish, and this Southern recipe will keep them coming back for more!
Prep: 45 mins
Cook: 15 mins
Yields: 4 servings
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm (about 15 minutes). Drain the potatoes in a colander, let sit for about 10 minutes and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil. Then immediately cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
In a large bowl; combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. (Make sure you mix as gently as possible, you don't want to break apart too much)
You can either chill in the potato salad in the refrigerator for 4 hrs or serve warm.
Before serving, sprinkle some paprika on top for some extra color and flavor.
I like to hard-boil a couple extra eggs and slice them in half to garnish the potato salad before serving. It adds a little more visual appeal. Plus hard-boiled eggs are delicious, so the more the merrier!