SPOONBREAD POTATO SALAD

Spoonbread Potato Salad image

Provided by Suzanne Hamlin

Categories salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 13

Previous Next

Ingredients

2 pounds boiling potatoes, scrubbed but not peeled
5 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1 small onion, grated or minced
1/2 cup diced celery
2 hard-cooked eggs, chopped
1/2 cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon celery salt or to taste
olives, green pepper rings and grilled red peppers

Steps:

Cut the potatoes in half if large, put them in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, uncovered, and boil gently for 15 to 20 minutes, until just tender. Drain. When cool enough to handle, peel and cut in coarse chunks into a large bowl.
In a small bowl, whisk together the vegetable oil, cider vinegar, salt, dry mustard and paprika. Mix with the still-warm potatoes. Cover, and chill for several hours.
Right before serving, add the grated onion, celery and chopped eggs. Mix together the mayonnaise and prepared mustard. Stir into the salad, and season to taste with celery salt. If desired, garnish with olives and strips of red and green pepper.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 18 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Sugar 1 gram, TransFat 0 grams