Spoonbread Potato Salad Recipe

Name: Spoonbread Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Bring to a boil, uncovered, and boil gently for 15 to 20 minutes, until just tender.
3
Drain.
4
When cool enough to handle, peel and cut in coarse chunks into a large bowl.
5
In a small bowl, whisk together the vegetable oil, cider vinegar, salt, dry mustard and paprika.
6
Mix with the still-warm potatoes.
7
Cover, and chill for several hours.
8
Right before serving, add the grated onion, celery and chopped eggs.
9
Mix together the mayonnaise and prepared mustard.
10
Stir into the salad, and season to taste with celery salt.
11
If desired, garnish with olives and strips of red and green pepper.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds boiling potatoes, scrubbed but not peeled, 5 tablespoons vegetable oil, 2 tablespoons apple cider vinegar, 1 teaspoon salt, and more.

Yes, Spoonbread Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spoonbread Potato Salad

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