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
Instructions:
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