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Classic Southern-Style Potato Salad

Creamy, tangy, mustard-flecked potato salad with chopped egg and pickle relish, the kind that shows up at every cookout. The trick a lot of home cooks miss is seasoning the potatoes while they are still warm.

20 minPrep

20 minCook

40 minTotal

6Servings

MediumDifficulty

⭐ 4.4Rating

Makes about 6 cups

Ingredients

2 1/2 lbs yellow potatoes (such as Yukon Gold), scrubbed
1 tbsp plus 1/2 tsp salt, divided

Instructions

Cut the unpeeled potatoes into 1-inch cubes so they cook evenly and quickly; there is no need to peel them for this rustic version.

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