Southern Potato Salad
- 8 large russet potatoes
- 6 eggs
- ½ cup white onions (diced)
- ¾ cup sweet relish
- 1 tsp sugar
- 2 tbsp dill relish
- 1 tsp vinegar
- ⅓ cup green bell pepper (diced)
- ¾ mayonnaise (Hellman's)
- 2 tbsp yellow mustard
- paprika & green onion, parsley or chives for garnish
Peel and dice potatoes into ½ inch cubes.
After dicing each potato, place in a bowl of cool water to prevent browning and set aside.
Add enough water to cover potatoes in a large dutch oven.
Season water with salt and pepper.
Bring water to a boil and transfer potatoes into the water using a slotted spoon.
Boil potatoes for appoximately 20-25 minutes and are fork tender but still holds its shape.
Drain potatoes, rinse, place in a container and store in the refrigerator to chill until ready for use.
Boil and peel the eggs.
Place the egg yolks in a large bowl and mash.
Dice the egg whites and place them into the bowl.
Stir in onions, bell pepper, dill relish, sweet relish, sugar, mayo, vinegar and mustard.
Season with a dash of seasoned salt and salt and pepper to taste.
Remove chilled potatoes from the fridge and add to mixture. Coat well.
Gently mash a few of the potatoes, while stirring to create a creamier, thickened texture.
Place in a serving dish and garnish the with paprika and parsley, green onions or chives if desired.
Refrigerate and serve cold.