A creamy Southern-style potato salad with Yukon Gold potatoes, tangy dressing, celery crunch, and subtly sweet onions for a balanced, flavorful dish.
5 lbs Yukon Gold potatoes
1 cup mayonnaise
2 tbsp yellow mustard
1/4 cup sweet pickle relish
4 large eggs (hard-boiled)
1/2 cup celery
1/4 cup red onion
1 tsp paprika
0.5 tsp salt
Black pepper, freshly ground
Trim and cube potatoes (1″ pieces) for even cooking
Boil in 205°F (96°C) water with 0.5% salt for 10-12 minutes until tender
Shock in ice water, then drain
eat eggs, chill, and quarter
duce mayo, mustard, relish, and paprika in a bowl
Mix dressing into drained potatoes
drain blanched celery and vinegar-steeped onion into salad
Fold in eggs and season to taste
Chill for 1 hour before serving
Steep red onion in vinegar 15 minutes before mixing to mellow flavor
Blanch celery in boiling water 30 seconds to reduce intensity
Optional: Add 1 tsp acacia honey to dressing for sweetness
Use halal-approved eggs if needed
Vinegar in onion soaking must be non-alcoholic
Find it online: https://kindeat.com/southern-potato-salad/