SOUTHERN POTATO SALAD

Easy, Creamy Potato Salad

2 large russet potatoes
5 eggs
⅓ of a white onion
¾-1 cup of Mayo (I always use Dukes)
¼ cup sweet relish
¼ cup dill relish
1 Tablespoon prepared mustard
2 dashes of Worcestershire sauce
¼ teaspoon celery seed
½ teaspoon white sugar (optional to balance out the salt) 2-4 dashes seasoning salt + more if desired
2-4 dashes of black pepper
Paprika (to cover the top)

Wash, peel and dice potatoes into small, uniform cubes.

Bring a saucepan half-full of water to a boil and add potatoes. Cook for 7-8 minutes until firm to the touch but tender to the bite. Do NOT overcook. Potatoes will need to be firm enough to withstand being tossed around when we add the mayo mixture.

In a separate pot, bring 5 eggs to a boil and cook until done. Drain hot potatoes and place in a large bowl. Peel the eggs. Separate the yolks from the egg white. Mash up the yolks in a bowl and dice up the egg whites in a separate bowl.

Place the potatoes, eggs whites, yolks, and onions in the refrigerator to until cold.

In a large bowl add egg yolks, egg whites and the onion.
Next add in the mayonnaise, dill relish & sweet relish.
Add in the mustard, seasoning salt, black pepper, celery seed, Worcestershire sauce and sugar.
Stir it all up.

Taste. Now it's time to adjust the seasonings to your liking. I always add in a bit more of everything. Taste it after each addition until it taste perfect!