S0NGLADY

I added a bit of paprika at the end for more of a garnish. While the potatoes were still warm I added a small amount (1 1/2 tablespoons) of white wine vinegar for a small bite and (1 tablespoon) of regular white sugar for mellowness. Turned out great. Thank you!!!

i didnt use relish or garlic. it turned out great! just like ma made it

It's Decent. I always use Yukon Gold potatoes in my Potato Salad, since they work much better than Idaho & Russets for me (texture). I always add in some finely diced red or green Bell Peppers, as well (to taste). We're not fans of mustard in our salads (except for Egg Salad) so I usually leave out mustard for us.

My recipe almost and let me add that most southern cooks do not use sweet relish in mustard style potato salad but instead use dill pickles chopped. So omit sweet relish and use Mt. Olive zesty garlic kosher dill spears; also I finely chop about a fourth of a green bell pepper and omit the garlic and add a medium sized onion, chopped. Does not matter on white or yellow onion and you might even want to try a Vidalia sometime. One other thing, we never serve this style of potato salad warm, always serve it cold. Try this way, you might like it even more. Personally I have never liked mine warm unless I’m making a version of German style potato salad. One other note here, add some paprika mixed in and sprinkle to your taste over the top before you serve it. I read in the reviews one thing that can be absolutely true when it comes to making potato salad, one time you can make it and it is perfect and yet you can do it on another day using same ingredients and it just refuses to taste the same. Don’t know if it is the potato or the egg or what it is but this is a definite you can count on.

This is true southern potato salad! Tastes like my mom’s recipe. Fabulous!!

I like onion in my salad and no pickle relish or garlic.