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Instructions:
1. Cook the Potatoes
- Place the cubed potatoes in a large pot and cover with cold water.
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Cook for 10–15 minutes, or until the potatoes are fork-tender.
- Drain and let cool completely (chilling in the fridge speeds this up).
2. Prepare the Eggs & Vegetables
- Chop the hard-boiled eggs into small pieces.
- Thinly slice the green onions.
- Finely dice the sweet pickles.
3. Mix the Salad
- In a large bowl, combine the cooled potatoes, eggs, green onions, and pickles.
- In a small bowl, whisk together the mayonnaise, mustard, and celery seed.
- Pour the dressing over the potato mixture and gently fold until evenly coated.
- Season with salt and pepper to taste.
4. Chill & Serve
- For best flavor, refrigerate for at least 1 hour before serving.
- Enjoy as a side dish at BBQs, picnics, or family dinners!
Store leftovers in an airtight container in the fridge for up to 3–4 days.
Source: Adapted from Taste of Home
This creamy, flavorful potato salad is a crowd-pleaser—give it a try and savor the Southern classic! Let me know how you like it. Happy cooking!
