Spoonbread Potato Salad

Ingredients

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

Optional for garnish:

• olives, green pepper rings and grilled red peppers

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    294 calories; 21 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 4 grams protein; 52 milligrams cholesterol; 426 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

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.
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.
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.