Southern Potato Salad

I start my Southern Potato Salad with regular russet potatoes. I cut any large ones in half so that they cook faster and I don’t bother peeling them until they’re done cooking.

Then it’s really easy to scrape the skin off with a knife.

Ingredients:

• • 3 pounds medium russet potatoes
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons sugar

• 1/2 teaspoon onion powder
• 1/4 cup sweet pickle relish
• 1 stalk celery, chopped
• 1/2 sweet onion, chopped
• 4 hard-boiled eggs, 3 chopped and 1 sliced
• paprika

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