Luby'S Cafeteria Potato Salad

1. 1

   In large saucepan, boil potatoes in enough water to cover for 30 minutes or until tender.

2. 2

   Drain

3. 3

   and cool just enough to handle.

4. 4

   Peel and cut into 3/4-inch cubes.

5. 5

   In large bowl, combine warm potatoes, pickles, celery, green onions, and red pepper.

6. 6

   In small bowl, mix mayonnaise, mustard, salt, and pepper until well blended; pour over potato mixture and toss lightly to coat evenly.

7. 7

   Cover and refrigerate at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.