Southern Creamy Potato Salad
A southern classic potato salad made with simple ingredients and ready in no time. It is full of potatoes, mayonnaise, boiled eggs, sweet pickles, and a little kick of heat.
Servings 12 servings
Ingredients
- 3 pounds Russett Potatoes peeled, diced, and cooked
- 3 eggs hardboiled, peeled and chopped
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/2 cup sweet pickles chopped
- 3/4 cup onion chopped
- 1/4 cup pickled jalapenos diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- paprika for garnish
Instructions
- Place potatoes in a large pot and cover with water. Over high heat, bring potatoes to a boil. Boil potatoes until fork tender- about 10-15 minutes. Drain potatoes and slightly mash them. You want some chunks and some mashed.
- To a bowl- add boiled eggs, mayonnaise, mustard, sweet pickles, onion, jalapenos, salt, and pepper. Mix well. Add the cooked potatoes and fold in. Garnish with a sprinkle of paprika. Eat immediately or refrigerate until ready to serve.
Notes
You can make this dish several days in advance. It always tastes best the next day.