Classic Southern Potato Salad Recipe

Instructions

• Place the cubed potatoes in a large pot and cover them with cold water. Bring them to a boil over medium-high heat and cook for 10–15 minutes, or until fork tender. Drain them in a colander and let them cool a bit.
• In a large bowl, whisk together the mayonnaise, yellow mustard, and apple cider vinegar. Add the pickle relish, hard-boiled eggs, celery, green onions, and drained potatoes. Gently fold the veggies and eggs into the dressing.
• Season with salt and fresh ground black pepper to taste. Garnish with a sprinkle of paprika.

Nutrition

Calories: 375kcal | Carbohydrates: 34g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 331mg | Potassium: 799mg | Fiber: 4g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 2mg