Can I use Greek yogurt instead of mayo?

Oh honey, I get this question all the time! While you can swap in Greek yogurt for a lighter version, it'll change that classic Southern-style creaminess we love. If you do try it, use half mayo and half yogurt - the tang actually works nicely with the mustard!

How long does potato salad with egg keep in the fridge?

This beauty stays fresh for 2-3 days when stored properly in an airtight container. The eggs and mayo mean it's not a forever food, but trust me - it never lasts that long at my house! Always give it a sniff test if you're unsure.

Can I leave out the pickle relish?

Sure, but you'll miss that signature sweet-tangy pop! If you must skip it, try adding a teaspoon of sugar and an extra squeeze of mustard to balance flavors. Or get fancy with chopped dill pickles instead!

What potatoes work best for Southern-style potato salad?

Russets are my go-to for their fluffy texture that soaks up dressing beautifully. Yukon Golds work too if you prefer creamier chunks. Just avoid waxy potatoes like red bliss - they stay too firm for that classic deli-style feel.

Why does my potato salad get watery?

Ah, the dreaded potato soup effect! This usually happens if you don't cool the potatoes completely before mixing. Pat them dry if needed, and always drain the relish well. If it still seems wet, a sprinkle of potato starch can help thicken it up.

Creamy Southern Potato Salad with Egg

Name: Southern-Style Potato Salad with Egg
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Southern
Ingredients: 2 lbs potatoes, peeled and cubed; 4 large eggs, hard-boiled and chopped; 1/2 cup mayonnaise; 2 tbsp mustard; 1/4 cup chopped celery; 1/4 cup chopped onion; 1 tbsp pickle relish; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp paprika

Southern-Style Potato Salad with Egg

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A creamy, hearty potato salad packed with hard-boiled eggs, perfect for picnics and gatherings.

Author: Sophia Collins
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Yield: 6 servings 1x
Category: Side Dish
Method: Boiling
Cuisine: Southern
Diet: Vegetarian

Ingredients

Scale

2 lbs potatoes, peeled and cubed
4 large eggs, hard-boiled and chopped
1/2 cup mayonnaise
2 tbsp mustard
1/4 cup chopped celery
1/4 cup chopped onion
1 tbsp pickle relish
1 tsp salt
1/2 tsp black pepper
1/4 tsp paprika

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Instructions

Boil potatoes until tender, about 10-12 minutes. Drain and let cool.
Chop hard-boiled eggs and mix with potatoes.
In a bowl, combine mayonnaise, mustard, celery, onion, relish, salt, and pepper.
Pour dressing over potatoes and eggs. Mix gently.
Sprinkle paprika on top before serving.

Notes

Make ahead: Refrigerate for 2 hours for best flavor.
For extra creaminess, add more mayonnaise.
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Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 6g
Cholesterol: 125mg

Find it online: https://kitchenuser.net/creamy-southern-potato-salad-with-egg-recipe/