Place the cubed red potatoes in a large pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, place the eggs in a separate pot and cover them with water. Bring the water to a boil, then remove the pot from the heat, cover, and let the eggs sit in the hot water for 10-12 minutes.
Once the potatoes are cooked, drain them in a colander and let them cool slightly.
Drain the boiled eggs and rinse them under cold water to cool. Peel the eggs and chop them into small pieces.
In a large mixing bowl, combine the mayonnaise, yellow mustard, and apple cider vinegar. Mix until well combined.
Add the diced celery, diced red onion, and sweet pickle relish to the bowl with the dressing mixture. Stir to combine.
Add the cooked and slightly cooled potatoes to the bowl with the dressing and vegetables. Gently toss until the potatoes are evenly coated with the dressing mixture.
Fold in the chopped boiled eggs until evenly distributed throughout the potato salad.
Season the potato salad with salt and black pepper to taste. Adjust the seasoning as needed.
Transfer the potato salad to a serving dish and sprinkle with paprika and chopped fresh parsley for garnish, if desired.
Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Enjoy this classic Southern-Style Potato Salad as a delicious side dish for picnics, barbecues, or any meal! Share your delightful creations with us using
