Ingredients

• 6 medium potatoes, peeled and cubed

• 4–5 hard-boiled eggs (3 chopped, 2 sliced for topping)

• 1 cup mayonnaise

• 2 tablespoons yellow mustard

• 1 small onion, finely chopped

• 2–3 pickles or 2 tablespoons sweet relish (optional but traditional)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika (optional)

• 1 tablespoon vinegar (apple cider or white)

• Instructions

  1. Cook the Potatoes

  1. Place the cubed potatoes in a large pot and cover with water.

  2. Add a pinch of salt.

  3. Bring to a boil and cook for 10–12 minutes, or until tender but not mushy.

  4. Drain and let them cool slightly.

  2. Prepare the Dressing

  In a bowl, mix together:

  • mayonnaise

  • mustard

  • chopped boiled eggs

  • onion

  • pickles or relish

  • vinegar

  • salt and pepper

  Adjust seasoning to taste.

  3. Combine Everything

  1. Gently fold the dressing into the warm potatoes.

  2. Transfer to a serving bowl.

  3. Top with sliced boiled eggs.

  4. Sprinkle black pepper and paprika on top.

  4. Chill and Serve

  Chill in the fridge for at least 1 hourbefore serving.
  This helps the flavours blend and gives the best texture.

  Tips

  • For extra creaminess, add a splash of pickle juice or more mayonnaise.

  • For a slightly sweeter Southern flavour, add 1 teaspoon of sugar.

  • Best served cold at picnics, BBQs, and family gatherings.