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3. Assemble salad
In a large bowl, combine cooled potatoes, eggs, scallions, and cucumbers.
In a small bowl, whisk together mayonnaise, mustard, and celery seed.
Pour dressing over potato mixture and gently toss until evenly coated.
Season with salt and pepper to taste.
4. Refrigerate and serve
For best flavor, refrigerate for at least 1 hour before serving.
Enjoy as a side dish for barbecues, picnics, or family dinners!
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Source: Adapted from Taste of Home
This creamy, flavorful potato salad is a crowd favorite—try it and enjoy this Southern classic! Let me know how you like it. Happy cooking!
