Potatoe salad with a difference
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Classic Southern Potato Salad Recipe
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INGREDIENTS:
⏺ 3 lbs Yukon Gold, Russet, or Red Potatoes peeled and cut into bite-size cubes
⏺ 1 cup mayonnaise (Duke's preferred)
⏺ 2 tablespoons yellow mustard
⏺ 2 teaspoons apple cider vinegar
⏺ ¼ cup sweet pickle relish
⏺ 4 hard-boiled eggs, peeled and chopped
⏺ 2 ribs celery, chopped
⏺ ⅓ cup chopped green onions
⏺ Kosher salt to taste
⏺ Fresh ground black pepper to taste
⏺ Paprika for garnish
INSTRUCTIONS:
Place the cubed potatoes in a large pot and cover them with cold water. Bring them to a boil over medium-high heat and cook for 10-15 minutes or until fork-tender. Drain them in a colander and let them cool a bit.
In a large bowl, whisk together the mayonnaise, yellow mustard, and apple cider vinegar.
Add the pickle relish, hard-boiled eggs, celery, green onions, and drained potatoes.
Gently fold the veggies and eggs into the dressing.
Season with salt and fresh ground black pepper to taste.
Garnish with a sprinkle of paprika.
Classic Southern Potato Salad Recipe
-----------------------------------------------
INGREDIENTS:
⏺ 3 lbs Yukon Gold, Russet, or Red Potatoes peeled and cut into bite-size cubes
⏺ 1 cup mayonnaise (Duke's preferred)
⏺ 2 tablespoons yellow mustard
⏺ 2 teaspoons apple cider vinegar
⏺ ¼ cup sweet pickle relish
⏺ 4 hard-boiled eggs, peeled and chopped
⏺ 2 ribs celery, chopped
⏺ ⅓ cup chopped green onions
⏺ Kosher salt to taste
⏺ Fresh ground black pepper to taste
⏺ Paprika for garnish
INSTRUCTIONS:
Place the cubed potatoes in a large pot and cover them with cold water. Bring them to a boil over medium-high heat and cook for 10-15 minutes or until fork-tender. Drain them in a colander and let them cool a bit. In a large bowl, whisk together the mayonnaise, yellow mustard, and apple cider vinegar. Add the pickle relish, hard-boiled eggs, celery, green onions, and drained potatoes. Gently fold the veggies and eggs into the dressing. Season with salt and fresh ground black pepper to taste. Garnish with a sprinkle of paprika.
