Spoonbread Potato Salad

5.0(17)

by Suzanne Hamlin

Open original recipe

SouthernSide Dish

Servings

8 servings

Total time

45 min

Calories / serving

288 kcal

Ingredients (13)

serves

2 pounds boiling potatoes, scrubbed but not peeledpotato
5 tablespoons vegetable oilvegetable-oil
2 tablespoons apple cider vinegarapple-cider-vinegar
1 teaspoon saltsalt
1/4 teaspoon dry mustardmustard
1/4 teaspoon paprikapaprika
1 small onion, grated or mincedonion
1/2 cup diced celerycelery
2 hard-cooked eggs, choppedegg
1/2 cup mayonnaisemayonnaise
1 tablespoon prepared mustardmustard
1 teaspoon celery salt or to tastecelery
olives, green pepper rings and grilled red peppers

Instructions (3 steps)

01Cut 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.
02In 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.

03Right 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.

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