Classic Southern Potato Salad: Creamy and Tangy

Ingrédients

• 3 lbs Yukon Gold potatoes, peeled and cubed
• 1 tbsp kosher salt
• 2 tbsp apple cider vinegar
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 2 tbsp sweet pickle relish
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 4 large hard-boiled eggs, chopped
• 3 stalks celery, finely diced
• 1/2 cup red onion, finely minced
• 1/4 cup fresh parsley, chopped

Préparation

1. 1

   Place cubed potatoes in a pot and cover with cold water. Add salt and bring to a boil, then reduce to a simmer for 10-15 minutes until fork-tender.

2. 2

   Drain potatoes immediately and toss with apple cider vinegar while hot.

3. 3

   Chop the hard-boiled eggs, celery, and red onion.

4. 4

   Combine the mayonnaise, mustard, relish, smoked paprika, and pepper in a small bowl, whisking until the dressing is a uniform, pale yellow color.

5. 5

   Transfer the warm potatoes to a large mixing bowl. Add the chopped eggs, celery, onion, and parsley.

6. 6

   Pour the dressing over the top and gently fold the mixture using a rubber spatula until just coated.

7. 7

   Transfer the salad to an airtight container and refrigerate for at least 2 hours before serving.