Place your cut potatoes into a large pot and cover them with cold water and salt. Bring to a boil and cook for fifteen minutes until the potatoes are tender but not mushy.

Pour the cooked potatoes into a colander to drain all the hot water away from the pan. Let the potatoes sit for ten minutes so they cool down slightly before you add the dressing.

While the potatoes cool, peel your hard-boiled eggs and chop them into small, even pieces. These eggs add a wonderful richness and protein to the overall texture of the Southern salad.

Dice your red onion and celery into very fine pieces using a sharp knife on a board. Fresh vegetables provide the necessary crunch that balances out the creamy mayonnaise and soft, tender potatoes.

In a small bowl, combine the mayonnaise, yellow mustard, and sweet pickle relish until very smooth. This creamy mixture is the secret heart of the entire Paula Deen Potato Salad Recipe.

Place the cooled potatoes, chopped eggs, onions, and celery into your largest mixing bowl. Pour the creamy dressing over the top and add the salt and black pepper for extra seasoning.

Use a large spoon to gently fold the dressing into the potato mixture until everything is coated. Be careful not to stir too hard so the potatoes stay in nice, solid chunks.

Take a small bite to see if the salad needs a little more salt or relish. Paula Deen loves bold flavors, so do not be afraid to add a bit more mustard.

Smooth out the top of the salad and sprinkle a light layer of red paprika over it. This adds a beautiful pop of color that makes the dish look professional and very appetizing.

Cover the bowl with plastic wrap and place it in the fridge for at least two hours. Chilling allows the flavors to meld together perfectly before you serve it at your barbecue feast.