This creamy, tangy, and slightly sweet potato salad is a staple at Southern gatherings. Perfect for picnics, barbecues, or family dinners, it’s packed with flavor and texture.

Ingredients:

• 3 lbs (about 6 medium) russet or Yukon Gold potatoes, peeled and cubed

• 4 large eggs, hard-boiled, peeled, and chopped

• 1 cup mayonnaise (Duke’s or Hellmann’s preferred)

• 2 tbsp yellow mustard

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• 2 tbsp sweet pickle relish (or chopped sweet pickles)

• 1/4 cup finely diced celery

• 1/4 cup finely diced onion (sweet or yellow)

• 1 tsp apple cider vinegar (or white vinegar)

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• 1 tsp sugar (optional, for balance)

• 1/2 tsp paprika (plus extra for garnish)

• 1/2 tsp celery seed (optional but traditional)

• Salt and black pepper to taste

• Green onions or fresh parsley (for garnish, optional)

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Instructions:

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