Classic Southern Potato Salad that is creamy, tangy, and perfect for any cookout side dish or potluck potato salad gathering.

Scale

6 medium potatoes (around 3 pounds)

1 onion chopped

1 celery stalk chopped

4 eggs hard-boiled and peeled

2 tablespoons white distilled vinegar

1 cup mayonnaise

1 tablespoon yellow mustard

2 tablespoons pickle relish

Salt and pepper to taste

2 spring onions sliced

1 teaspoon paprika

1. Scrub, peel, and cut potatoes into one-inch cubes.

2. Place potato cubes into a large pot and cover with water.

3. Boil potatoes over medium-high heat for approximately 10 minutes until firm-tender.

4. Drain cooked potatoes and set aside to cool.

5. Place cooled potatoes in a large mixing bowl and add chopped onion and celery.

6. Hard-boil eggs, cool, peel, and chop or press through a cooling rack into the bowl.

7. Pour vinegar over the egg and potato mixture.

8. In a separate bowl mix mayonnaise, mustard, and pickle relish.

9. Fold dressing into potato mixture gently.

10. Season with salt and pepper, chill for at least one hour.

11. Garnish with sliced spring onions and paprika before serving.

Add vinegar while potatoes are slightly warm for better flavor absorption.

Chill for at least one hour before serving.

Stir gently to maintain potato texture.