Southern Potato Salad


  • 3 pounds Yukon Gold potatoes peeled and cut into 1 inch cubes
  • 1 ¼ cups mayonnaise
  • 1 tablespoon yellow mustard
  • ¼ cup pickle relish
  • ½ teaspoon garlic powder
  • 2 teaspoons sugar
  • 2 teaspoons white vinegar
  • 5 hard boiled eggs diced
  • 2 stalks celery diced
  • ½ cup onions finely chopped
  • Salt & pepper to taste
  • Paprika and chives


  1. Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring the water to a boil over medium-high heat.
  2. Cook until potatoes are fork tender, about 10 minutes. Watch closely and do not overcook or the potatoes will become mushy. Drain and set aside.
  3. In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar and vinegar.
  4. Add potatoes and stir to coat completely. Fold in eggs, celery and onions. Taste and add salt and pepper as desired. If desired, top with a few sliced eggs and a sprinkle of paprika.