Southern Style Potato Salad gets its name and distinct flavor from the addition of tangy Dijon mustard, which adds a touch of zest to this classic side. Yet this Southern Style Potato Salad still has the fluffy, hearty, creamy texture and taste of traditional potato salad, which makes it a beloved staple of summertime picnics or backyard barbeques. This is a refreshing side dish that will tempt you to fill up your entire plate with it.
Ingredients
• 3 pounds Yukon Gold, Russet, or red potatoes, cut into 3/4-inch cubes • 2 tablespoons apple cider vinegar • 1 1/4 cups mayonnaise • 1 teaspoon celery salt • 1 teaspoon Dijon mustard • 1/3 cup dill pickle relish • 4 hard-boiled eggs, diced • 2 celery stalks, diced • 1/2 small red onion, thinly sliced • sea salt, to taste • freshly-cracked black pepper, to taste • smoked paprika, optional, for topping • Old Bay seasoning, optional, for topping • chives, optional, chopped for topping • hard-boiled eggs, optional, sliced, for toppingDirections
Place the cubed potatoes in a large stockpot, add enough water so that the potatoes are covered by 1 inch.
Cook over medium-high heat on the stove-top until the water reaches a boil.
Reduce heat to medium to maintain the simmer and continue cooking the potatoes until they pierce easily with a fork, about 5-8 minutes.
Drain the potatoes in a colander.
Return the potatoes to the stockpot and drizzle them evenly with the vinegar.
Let the potatoes rest until it is cool enough to handle, about 20-30 minutes.
Whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
Once the potatoes can be handled, add in the mayo mixture, diced eggs, celery, and onion, tossing gently until evenly combined.
Taste and season with salt and pepper, to taste.
Transfer the potato salad to a serving bowl, cover, and refrigerate it for 1-2 hours to chill.
Serve chilled and topped to your preference.
