Southern Potato Salad
INGREDIENTS:
3 pounds medium russet potatoes
1 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 cup sweet pickle relish
1 stalk celery, chopped
1/2 sweet onion, chopped
4 hard boiled eggs, 3 chopped and 1 sliced
paprika
INSTRUCTIONS:
-Cut each potato in half. Place in a large pot and cover with 1 inch of water.
-Add 2 teaspoons salt and bring to a simmer.
-Simmer until fork tender all the way through, about 20 minutes.
-Drain well. Let cool and then peel and discard the skins.Place potatoes in a large bowl.
-Run a knife through them until they are cut into bite-sized pieces.In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder.
-Pour over potatoes and mix in well.Add relish, celery, onion, and the chopped eggs.
-Mix in. Add salt and pepper to taste.Top with sliced egg and sprinkle with paprika.
-Cover with plastic wrap and refrigerate at least 4 hours.
