Easy Southern Potato Salad combines potatoes, celery, spring onions, pickle relish, and hard-boiled eggs in a creamy mayonnaise dressing with a hint of mustard. This delicious potato salad is the perfect side dish for all your grilled and grilled appetizers. It goes very well with grilled chicken, burgers, ribs, and Southern baked beans.
First, peeled potatoes also cutting them to cubes. Place the potato cubes in a large saucepan and cover with cold water. Bring to a boil and cook for 10 to 15 minutes or until tender. Drain it in a sieve and let it cool slightly while you prepare the sauce.
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You could make potato salad with Yukon Gold potatoes or purple potatoes due to the fact they preserve collectively higher due to the fact they're waxy potatoes. You can using russet potatoes, but they will break down little more, but some people prefer that.
I like to peel potatoes, but with Yukon Gold and Red Potatoes, it's not necessary because they have a thinner skin and they cook more tenderly.
Boil potatoes until soft. You don't want it to be mushy like mashed potatoes.
You can also boil potatoes and use your fingers to remove skin.
If you prefer a dill pickle flavor, use it in place of the sweet pickle flavor. For more flavor, add a little pickle juice.
When you spatter the paprika, upload it for your hand and use your palms to pinch small quantities and sprinkle the salad. If you use a spice shaker, it can quickly turn out to be too much.
Stored leftovers in an hermetic box withinside the fridge for as much as four days.
*Ingredients
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