SOUTHERN POTATO SALAD

Place the peeled and cubed potatoes in a large pot and cover with cold water.
Add a generous pinch of salt to the water.
Bring to a boil over medium-high heat and cook until the potatoes are tender but not falling apart, about 10-15 minutes.
Drain the potatoes and let them cool slightly.

In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper. Stir until well blended.

Add the cooled potatoes to the bowl with the dressing.
Gently fold in the chopped celery, dill pickles, red onion, and hard-boiled eggs until everything is evenly coated with the dressing.
If desired, stir in the chopped fresh parsley for added flavor and color.

Cover the potato salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.

Before serving, sprinkle the top of the potato salad with a little paprika for color and added flavor.
Serve chilled and enjoy this Southern classic as a delicious side dish.

Tips

Potato Choice: Russet potatoes are preferred for their fluffy texture, but you can also use Yukon Gold or red potatoes for a slightly different flavor and texture.
Mix-Ins: Customize your potato salad by adding other ingredients such as chopped green onions, bell peppers, or pimentos.
Make-Ahead: Southern Potato Salad can be made a day in advance and stored in the refrigerator. This can actually enhance the flavors as they have more time to meld together.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy this creamy and flavorful Southern Potato Salad, perfect for any occasion and sure to be a hit with family and friends!