TO RECREATE THIS CLASSIC SOUTHERN DISH, YOU'LL NEED THE FOLLOWING INGREDIENTS:
5 large potatoes (Yukon Gold or Russet), boiled and peeled.
4 hard-boiled eggs, peeled and diced.
1 Cup.Of mayonnaise.
1/4 Cup.Of yellow mustard.
1/4 Cup.Of sweet pickle relish.
1/4 Cup.Of finely chopped red onion.
1/4 Cup.Of finely chopped celery.
2 Tbsp.Of apple cider vinegar.
1 Tbsp.Of sugar.
1 Tsp.Of salt.
1/2 Tsp.Of black pepper.
Paprika (for garnish).
Fresh parsley (for garnish).
PREPARATION:
1st Step
Place the potatoes in a large kettle of salted water to begin. Bring the water to a boil and cook the potatoes for approximately 15 to 20 minutes, or until they are fork-tender. You want them to be thoroughly cooked but still retain their shape. Once potatoes are prepared, rinse them and allow them to chill completely.
2nd Step
Combine mayonnaise, yellow mustard, sweet pickle relish, red onion, celery, apple cider vinegar, sugar, salt, and black pepper in a large mixing basin. Stir the ingredients until they are thoroughly incorporated, resulting in a smooth and creamy vinaigrette.
3rd Step
Cube the potatoes that have cooled and arrange them in a large serving basin. Add hard-boiled egg cubes to the potatoes. Pour the prepared vinaigrette over the potatoes and eggs and stir them gently to uniformly moisten them. Ensure that all ingredients are thoroughly combined, ensuring that each potato piece is infused with the creamy vinaigrette.
4th Step
Refrigerate the potato salad for at least 2 hours, preferably overnight, under plastic wrap. Chilling permits the flavors to combine and improves the overall flavor. Before serving, garnish the potato salad with paprika for color and fresh parsley for added flavor.
