Southern Potato Salad Classic (Print Version)

# Ingredients:

→ Salad Base

01 - 1.4 kilograms Russet potatoes (approximately 5 medium), peeled and cut into 2.5 cm cubes

→ Dressing and Mix-ins

02 - 295 millilitres mayonnaise
03 - 15 millilitres yellow mustard
04 - 60 millilitres pickle relish
05 - 2.5 millilitres garlic powder
06 - 10 millilitres sugar
07 - 10 millilitres white vinegar
08 - 5 hard-boiled eggs, diced
09 - 2 celery stalks, diced
10 - 5 green onions, diced
11 - Salt, to taste
12 - Black pepper, to taste
13 - Paprika, for garnish

# Instructions:

01 - Place diced potatoes in a large pot and cover with cold water. Add a few teaspoons of salt and bring to a boil over medium-high heat.
02 - Simmer potatoes for approximately 10 minutes or until fork tender. Drain immediately and set aside to cool slightly.
03 - In a large mixing bowl, combine mayonnaise, yellow mustard, pickle relish, garlic powder, sugar, and white vinegar. Stir until well blended.
04 - Add cooked potatoes to the bowl and gently mix until potatoes are evenly coated with dressing.
05 - Fold in diced hard-boiled eggs, celery, and green onions. Taste and adjust seasoning with salt and black pepper as needed.
06 - Transfer salad to a serving dish. Optionally garnish with sliced eggs and a sprinkle of paprika. Refrigerate until ready to serve.

# Notes:

01 - For best flavour, prepare up to 24 hours in advance and keep covered and refrigerated.
02 - Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

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