Classic Southern Potato Salad
Makes 8 to 10 servings
  • 4 pounds Yukon gold potatoes, peeled and cubed
  • 4 teaspoons kosher salt
  • 1 cup mayonnaise*
  • ⅔ cup dill pickle relish
  • ½ cup chopped green onion
  • 2 teaspoons distilled white vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon ground black pepper
  • 8 hard-cooked eggs, roughly chopped
  • Garnish: chopped green onion, paprika
  1. In a large Dutch oven, bring potatoes, salt, and water to cover by 1 inch to a boil over medium-high heat. Cook until tender, 10 to 15 minutes. Drain.
  2. In a large bowl, stir together mayonnaise, relish, green onion, vinegar, mustard, and pepper until combined. Gently stir in eggs and potatoes. Cover and refrigerate for at least 1 hour. Garnish with green onion and paprika, if desired.
Recipe by Taste of the South at