Southern Potato Salad

Pair with a slab of ribs and baked beans, and you'll have the hottest cookout on the block!

main ingredients

1 lb of potatoes

hard boiled eggs, peeled (4-6 count)

a large bowl

seasonings

• garlic powder

• celery seed (not salt!)

• black pepper

• salt

• white sugar

• Lawry's seasoned salt

• curry powder (optional)

• smoked paprika (to garnish)

condiments

• sweet relish

• eggs (8 ct)

• white vinegar

• French's spicy mustard

• Kraft Mayo (not Helman's, it's too sweet)

Directions:

1. Peel and boil potatoes in salt water until fork tender

2. Let potatoes cool (at least to room temperature, ideally in the fridge for an hour)

3. In a large bowl, cut cooled potatoes into large chunks

4. Next, add a generous splash of distilled white vinegar

5. Now add a pinch of table salt and a couple shakes of Lawry's seasoned salt and black pepper

6. Add in celery seed, garlic powder, curry powder, and 1/4 cup of sugar

7. Stir to incorporate and taste. If needed, add some more seasonings.

8. Break the potatoes down into smaller bite size chunks while stirring in seasonings

9. Time to add the condiments: sweet relish, French's brown mustard, and Kraft Mayo

10. Fold in condiments, don't stir

11. Dice 4 eggs and fold into potato salad.

12. Let chill in fridge (for a few hours, but ideally overnight)

    
    

Garnish:

1. Smooth top layer of potato salad

2. Holding it long ways in hand, slice remaining eggs into 1/4in slices

3. Gently arrange egg slices along top of potato salad

4. Drizzle smoked paprika on top layer

5. Enjoy!