The first rule in making my potato salad is to use russet potatoes. Russet potatoes are starchy, thick skin, and fluffy, which will give you the perfect salad.
JACQUE ROSE SOUTHERN POTATO SALAD
6 russet potatoes, 6 eggs, 1/4 cup white onion, finely chopped, 1 garlic clove minced, 2 celery stalks, finely chopped, 1 1/2 tablespoon yellow mustard, 1/2 cup mayonnaise, 1/4 cup dill pickle relish, paprika, my mother would add 1/8 cup chopped red delicious apples.
Boil potatoes and eggs in a pot of salted water until fork-tender. Drain potatoes set aside and allow to cool and cube. Put eggs in cool water and allow them to cool. Get out a large bowl. Peel cool eggs, chop 4 add to the bowl. Slice 2 of the eggs, set aside, and top the finished salad. When the potatoes have cooled add them and the remaining ingredients to the bowl. Mix well, taste, add salt and black pepper to taste. Top with the sliced eggs and sprinkle paprika on top.