Prepare this classic dish with russet potatoes, hard-boiled eggs, mayo, mustard, pickle juice, salt, pepper, onion, celery, pickles, and paprika.
Wash and cube the russet potatoes, boil until fork-tender, then drain.
Whisk together mayo, mustard, pickle juice, salt, and pepper in a mixing bowl.
Combine hard-boiled eggs, onion, celery, pickles, and potatoes in a large bowl. Pour the dressing over the ingredients.
Stir until all ingredients are evenly coated. Sprinkle paprika on top for added flavor.
Cover the bowl with plastic wrap and refrigerate for two hours to enhance the flavors.
This Southern Potato Salad, featuring potatoes, eggs, and a mayo-based dressing, is ready to be the top-tier side dish for your next barbecue.