The Best Southern Potato Salad Ever


Fantastic recipe!! After a lifetime searching for the best recipe for potato salad, I found it. I made it early in the morning and let it sit and marinate for the rest of the day, until dinner--it was really good. You'd better try to make this a day ahead.


- 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



1. Cut each potato in half. In a large pot, place and cover with 1 inch of water then add 2 teaspoons salt and bring to a simmer. Simmer for 20 minutes, or until fork tender all the way through. Drain well and cool it then peel and discard the skins.

2. In a large bowl, place potatoes and run a knife through them until they are cut into bite-sized pieces.

3. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. 

4. Pour over potatoes and mix in well.Add relish, celery, onion, and the chopped eggs. Mix in.Add salt and pepper to taste.

5. Top with sliced egg and sprinkle with paprika. 

6. Use plastic wrap to cover and then refrigerate for at least 4 hours.