Southern Potato Salad

Prepare the Potatoes and Eggs
Wash and cut potatoes into bite-sized pieces. Boil them in salted water for 10-15 minutes until tender but still firm. Boil eggs for 10 minutes, then peel and chop. Let both cool.

Mix the Dressing
In a large bowl, whisk together mayonnaise, yellow mustard, sweet pickle relish, sugar, white vinegar, salt, and black pepper until smooth.

Combine Salad Ingredients
Add the cooled potatoes, chopped eggs, celery, and red onion to the dressing. Gently fold everything together until well coated.

Chill and Serve
Cover the bowl and refrigerate the potato salad for at least 1 hour to let the flavors meld. Before serving, sprinkle with paprika and fresh parsley for garnish.

Enjoy your delicious, creamy Southern Potato Salad!