SOUTHERN-STYLE POTATO SALAD

Ingredients

• 2 pounds Potatoes (medium Yukon Gold or red potatoes, cut into 1‑inch chunks)
• 1 tablespoon Chicken Bouillon (granulated or cube dissolved in cooking water)
• 1 cup Mayonnaise (full‑fat for best texture)
• 1 tablespoon Mustard (yellow mustard or Dijon)
• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Black Pepper (freshly ground)
• 3 Eggs (hard‑boiled, cooled and chopped)
• 0.25 cup Sweet Relish (or sweet pickle cubes)
• 1 teaspoon Sugar (optional, for a subtle sweet finish)

Instructions

1. Cut Potatoes

   Wash the potatoes, peel if desired, and cut into uniform 1‑inch chunks.

   Time: PT10M

2. Boil Potatoes

   Place the potato chunks in a pot, cover with cold water, add 1 tablespoon chicken bouillon, bring to a boil, then simmer for 14 minutes until fork‑tender.

   Time: PT14M

   Temperature: 212°F

3. Cool Potatoes

   Drain the potatoes in a colander and spread them on a tray to cool to room temperature.

   Time: PT10M

4. Make Dressing

   In a large mixing bowl combine 1 cup mayonnaise, 1 tablespoon mustard, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. Mix until smooth.

   Time: PT5M

5. Add Eggs and Relish

   Chop the boiled eggs, add them to the bowl with ¼ cup sweet relish, and stir to combine.

   Time: PT5M

6. Combine Potatoes

   Gently fold the cooled potatoes into the dressing, coating each piece without mashing.

   Time: PT2M

7. Finish and Chill

   Sprinkle 1 teaspoon sugar (optional) on top, give a final taste, adjust seasoning, and refrigerate for at least 30 minutes before serving.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

20g

Fat

15g

Fiber

2g