Description

This classic southern side is made with potatoes, hard-boiled eggs, celery, and onion in a creamy, tangy dressing. It's a great dish to make in advance for your summer festivities.

Ingredients

• 3 lb. russet or Yukon Gold potatoes, peeled and cubed
• 1 T. salt for cooking water
• 2 celery ribs, finely diced
• 1/2 medium sweet onion, diced (or chopped green onions)
• 4 large hard-boiled eggs, peeled and chopped plus more for garnish, if desired
• 1/2 c. dill or sweet pickle relish plus 2 T. juice
• 3 T. yellow mustard
• 3/4 c. mayonnaise
• 1/4 t. salt
• 1/4 to 1/2 t. black pepper
• 1/4 t. paprika

Steps

1. Place potatoes in a medium pot; cover with water; bring to a boil; add 1 T. salt; reduce heat to maintain a simmer. Simmer 10 - 12 minutes or until just soft enough to easily pierce with a fork. Drain potatoes; return to the hot pot to help evaporate excess water.
2. Place the mustard, mayonnaise, salt and pepper in a large bowl; stir. Add the celery, onion, eggs, pickle relish and juice; stir. Add potatoes; stir well, chopping up the potatoes a bit while stirring.
3. Refrigerate for at least 2 hours.