5 to 6medium-sized baking potatoes - like a Russet(about 2-pounds)
2tablepsoons white vinegar
3tablespoonspickle relish(I prefer dill, but you can use sweet, too)
3largehard boiled eggs, finely chopped
1/2small sweet onion, minced (about 1/4 cup chopped)
Wash, peel, and cut the potatoes into about 3/4-inch cubes.
Place the potatoes in a large pot and cover with water. Add the salt. Bring to a boil then reduce the heat to simmer and cook until the potatoes are tender, but still firm.
Drain the potatoes and immediately sprinkle them with the vinegar.
In a small bowl, whisk together the mustard, mayonnaise, and pickle relish to make the dressing.
In a large bowl combine potatoes, eggs, onion, and dressing and lightly toss to coat. Add salt and pepper to taste. Enjoy warm or allow the flavors to dvelop further in the refrigerator for several hours. Adjust seasoning to taste after refrigeration before serving.
Prevent your screen from going dark
Making this recipe? Tag me on social media: @SouthernBite using the hashtag #SouthernBite so I can see what you're making!
Find this recipe at https://southernbite.com/potato-salad/