Ingredients:
- 3 lbs russet or Yukon gold potatoes, peeled and cut into chunks
- 5 large eggs
- 1 cup mayonnaise (Duke’s is traditional in the South)
- 2 tbsp yellow mustard
- 2 tbsp sweet pickle relish (plus a little juice)
- ½ cup celery, finely diced
- ½ cup onion, finely diced (white or sweet onion works best)
- ¼ cup dill pickles, finely chopped (optional for extra tang)
- 1 tsp sugar (optional, balances flavor)
- ½ tsp paprika (plus more for garnish)
- Salt & black pepper, to taste
Instructions:
- Cook the Potatoes
Place potatoes in a large pot, cover with cold water, and add 1 tbsp salt. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly. - Cook the Eggs
In a saucepan, cover eggs with cold water. Bring to a boil, then turn off heat, cover, and let sit for 12 minutes. Transfer eggs to ice water, peel, and chop. - Make the Dressing
In a large mixing bowl, stir together mayonnaise, mustard, pickle relish, a splash of pickle juice, sugar (if using), paprika, salt, and pepper. - Assemble Salad
Add cooled potatoes, chopped eggs, celery, onion, and dill pickles (if using). Gently fold everything together until coated. Taste and adjust seasoning. - Chill & Serve
Cover and refrigerate for at least 2 hours (overnight is best) to let flavors meld. Sprinkle with paprika before serving.
Storage:
- Refrigerator: Keep in an airtight container up to 4 days.
- Freezer: Not recommended — mayonnaise-based salads don’t freeze well.