Southern-Style Potato Salad
Southern-Style Potato Salad
Ingredients
- 4 Russet potatoes, medium, cubed
- 4 eggs, large, hard-boiled, chopped
- 1 tablespoon yellow onion, minced
- 1 cup Kewpie mayonnaise
- 3 tablespoons sweet relish
- 2 tablespoons yellow mustard
- 1/2 tablespoon granulated sugar
- 1/4 teaspoon celery seed
- to taste black pepper
- to taste seasoned salt
- to taste garlic powder
- as needed paprika, for sprinkling
Instructions
- 1
Place the cubed Russet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes and let them cool completely.
⏱️ 20 min
- 2
While the potatoes are cooking, prepare the hard-boiled eggs. Place the eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let stand for 10-12 minutes. Drain the hot water and transfer the eggs to an ice bath to cool completely. Once cooled, peel and chop the eggs.
⏱️ 15 min
- 3
Mince the yellow onion.
⏱️ 5 min
- 4
In a large mixing bowl, combine the Kewpie mayonnaise, sweet relish, yellow mustard, granulated sugar, and celery seed.
⏱️ 3 min
- 5
Season the dressing mixture with black pepper, seasoned salt, and garlic powder to your taste. Stir well to ensure all ingredients and seasonings are thoroughly combined.
⏱️ 2 min
- 6
Add the cooled cubed potatoes, chopped hard-boiled eggs, and minced yellow onion to the bowl with the prepared dressing.
⏱️ 2 min
- 7
Gently fold all ingredients together until the potatoes and eggs are evenly coated with the dressing. Be careful not to mash the potatoes too much.
⏱️ 3 min
- 8
Sprinkle paprika generously on top of the potato salad for color and a hint of flavor.
⏱️ 1 min
- 9
Cover the bowl and refrigerate the potato salad for at least 2 hours to allow the flavors to meld and develop. This step is crucial for the best taste.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Southern-Style Potato Salad
- 4 Russet potatoes, medium, cubed
- 4 eggs, large, hard-boiled, chopped
- 1 tablespoon yellow onion, minced
- 1 cup Kewpie mayonnaise
- 3 tablespoons sweet relish
- 2 tablespoons yellow mustard
- 1/2 tablespoon granulated sugar
- 1/4 teaspoon celery seed
- to taste black pepper
- to taste seasoned salt
- to taste garlic powder
- as needed paprika, for sprinkling
Instructions
- 1
Place the cubed Russet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes and let them cool completely.
⏱️ 20 min - 2
While the potatoes are cooking, prepare the hard-boiled eggs. Place the eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let stand for 10-12 minutes. Drain the hot water and transfer the eggs to an ice bath to cool completely. Once cooled, peel and chop the eggs.
⏱️ 15 min - 3
Mince the yellow onion.
⏱️ 5 min - 4
In a large mixing bowl, combine the Kewpie mayonnaise, sweet relish, yellow mustard, granulated sugar, and celery seed.
⏱️ 3 min - 5
Season the dressing mixture with black pepper, seasoned salt, and garlic powder to your taste. Stir well to ensure all ingredients and seasonings are thoroughly combined.
⏱️ 2 min - 6
Add the cooled cubed potatoes, chopped hard-boiled eggs, and minced yellow onion to the bowl with the prepared dressing.
⏱️ 2 min - 7
Gently fold all ingredients together until the potatoes and eggs are evenly coated with the dressing. Be careful not to mash the potatoes too much.
⏱️ 3 min - 8
Sprinkle paprika generously on top of the potato salad for color and a hint of flavor.
⏱️ 1 min - 9
Cover the bowl and refrigerate the potato salad for at least 2 hours to allow the flavors to meld and develop. This step is crucial for the best taste.
⏱️ 120 min