Summer picnics will be in full swing soon and this is one of our favorite potato salads. Southern-style potato salad tends to be creamier, smoother, sweeter than regular potato salad. Did you ever notice everything that is described as Southern-style is usually described using those words? Creamy, smooth, and sweet. Macaroni and cheese, pimento cheese, and chess pie come to mind quickly as examples of this.
My daughter tends not to like mayonaisse based salads but she loves this one. I think the sprinkle of apple cider over the warm potatoes and the bit of sweetness from a tiny bit of sugar and the sweet pickle relish. Use your taste to make this how you would like it. If you tend not to like sweet salads cut out or cut down the sugar or relish. If you like them a bit sweeter add it all!
We served the potato salad with grilled hot dogs and baked beans for the perfect picnic.
- 3 pounds potatoes, russets or reds are my favorite
- 1 cup real 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, diced
- 1/2 sweet onion, diced
- 7 hard boiled eggs, chopped
- Cut each potato in half or smaller to cook faster. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through. Drain well. Peel and discard the skins. Sprinkle warm potatoes with the vinegar and stir well. (Add extra vinegar over the top if your family really likes vinegar)
- Place potatoes in a large bowl. Cut the potatoes into bite-sized pieces. In a small bowl, mix together mayonnaise, mustard, sugar, and onion powder. Pour over potatoes and mix in well.
- Add relish and the chopped eggs. Mix in celery and onion if desired.
- Add salt and pepper. Taste and adjust spices as necessary.
- Cover with plastic wrap and refrigerate at least 4 hours to allow flavors to blend.