Luby's Cafeteria Potato Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Luby's Cafeteria 50th Anniversary Cookbook. Luby's uses California Long White potatoes for potato salad which are not always available in supermarkets. Idaho potatoes make a suitable substitute Ingredients:
2 lbs idaho potatoes (about 6 medium) |
1 cup dill pickles, diced |
1 cup celery, diced |
1/3 cup green onions with top, thinly sliced |
3 tablespoons red bell peppers or 3 tablespoons pimientos, diced |
2/3 cup mayonnaise |
2 tablespoons prepared mustard |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In large saucepan, boil potatoes in enough water to cover for 30 minutes or until tender.
2. Drain
3. and cool just enough to handle.
4. Peel and cut into 3/4-inch cubes.
5. In large bowl, combine warm potatoes, pickles, celery, green onions, and red pepper.
6. In small bowl, mix mayonnaise, mustard, salt, and pepper until well blended; pour over potato mixture and toss lightly to coat evenly.
7. Cover and refrigerate at least 2 hours.
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