Spoonbread Potato Salad

Name: Spoonbread Potato Salad
Total time: 45 min
Yield: 8 servings
Cuisine: southern
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

Recipe from Norma Jean Darden and Carole Darden

Adapted by Suzanne Hamlin

Total Time: 45 minutes
Rating: 5(16)
Comments: Read comments

Featured in: Culinary Fireworks, Classic And Cool

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Ingredients

Yield:8 servings

2pounds boiling potatoes, scrubbed but not peeled
5tablespoons vegetable oil
2tablespoons apple cider vinegar
1teaspoon salt
¼teaspoon dry mustard
¼teaspoon paprika
1small onion, grated or minced
½cup diced celery
2hard-cooked eggs, chopped
½cup mayonnaise
1tablespoon prepared mustard
1teaspoon celery salt or to taste

Optional for Garnish

olives, green pepper rings and grilled red peppers

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.