I lived in the South (Georgia) for many years and loved so many things about it. One was the people/friends that I made, whom I found to be truly down-to-earth and caring folks. Second… some of their delicious “southern” dishes. Southern Potato Salad, to me, is THE best and is the only kind that I’ll have now. I realize that everyone has their favorite kind of potato salad, but from the rave reviews I received at work this week when I brought this dish in, I’d recommend giving it a try. This recipe serves 4, so if you need more, just double the ingredients.
- 4 potatoes (I recommend Yukon Gold for their creamy & buttery texture)
- 4 large eggs
- 1/2 stalk celery, chopped
- 1/4 cup sweet relish
- 1 clove garlic, minced
- 2 tbsp prepared mustard (yellow or Dijon)
- 1/2 cup mayonnaise (use regular, low-fat or fat-free)
- 1 tbsp cider vinegar (white vinegar can be substituted)
- 2 tbsp sugar
- 2 tbsp minced onion (optional)
- Salt and pepper to taste
- Bring a large pot of salted water to a boil. Add peeled potatoes & cook until tender but still firm, about 15-20 minutes; drain & chop into cubes.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
- In a large bowl, combine eggs, celery, sweet relish, garlic, mustard, mayo, vinegar, sugar and salt and pepper. Mix well, then add potatoes and toss gently. Chill for 2 hours before serving, sprinkle with paprika.