Instructions
1. Cook the Potatoes
Place the cubed potatoes in a large pot and cover with water.
Add a pinch of salt.
Bring to a boil and cook for 10–12 minutes, or until tender but not mushy.
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
Gently fold the dressing into the warm potatoes.
Transfer to a serving bowl.
Top with sliced boiled eggs.
Sprinkle black pepper and paprika on top.
4. Chill and Serve
Chill in the fridge for at least 1 hour before 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.
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