Southeast Kansas celebrates Christmas with French cookies. To prepare this traditional family recipe, you’ll need a galette or pizzelle iron.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds red potatoes, peeled
- 1 ½ cups mayonnaise
- 1 cup chopped celery
- ½ cup chopped onion
- 1 tablespoon white vinegar
- 1 tablespoon prepared yellow mustard
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 hard-cooked eggs, chopped
- 1 teaspoon paprika, or to taste (Optional)
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
- You can use white potatoes instead of red, salad dressing instead of mayonnaise, and cider vinegar instead of white, if preferred.
Nutrition Facts
| Calories | 538 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 162 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 8 g |
| Sodium | 795 mg |
| Sugars | 3 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
This was good. I did add more mustard due to personal preference. It’s a good think the paprika was optional. I made this ahead of time and completely forgot about it. It didn’t need it flavor wise but it would have added nice color. I would say this is more of an egg salad rather than potato salad but it is good regardless. I’d cut back on the mayo next time (again personal preference) but I will make this again. Thanks!
I make this sometimes as written. But I also make it my Moms ways adding chopped sweet pickles and instead of the vinegar, I use the juice from he pickles. I feel it gives it a bette taste. And I don’t always mix the eggs inside the salad either and simply place sliced hard boiled eggs only on top and sprinkle a little paprika on top of them. Not everyone likes the eggs mixed inside the potato. So depending on who all will be there to eat it is when I decide.
I added more Mayo, mustard and a changed from vinegar to red wine vinegar and increased the amount lastly I added dill relish. And it was perfect
Pretty close to how I make mine, but my mom taught me to add the Mayo/mustard mixture while the potatoes are still pretty warm. It really does make a difference!
Once again. I can attest that this is definitely a Southern Grandma recipe. Just how my mom taught me, and she was definitely Minny to a lot more than just her grandkids.
Delicious. Made as written except added about 1T sugar to mayo and used about 1/2 c less mayo- just didn’t need it to get moist enough. The amount of mayo you use will depend on how many potatoes you have and how moist you like your salad. This is just a good ol’ fashioned potato salad recipe.
very good creamy potato salad
Amazingly good! I made it for Mother’s Day gathering, cannot wait for everyone to try it!
I’ve never been very good at making potato salad. I was looking for one as good as my sisters and my sister in law’s. This was it! I didn’t make it with red potatoes as I only had russets but I was careful not to overcook them so they held their shape. I would like to Make it next time with the red potatoes that the recipe calls for. I doubled the batch and was short one cup of mayo and I feel it was creamy enough so I could cut down a bit on the mayo. It also seemed slightly too salty so I would also cut down on the salt a little bit.
I made this Salad as directed, and I thought it was great, but next time I will not add the full amount of mayo, I thought it was too much.
Made this as a side dish to Barbecue ribs. This potato salad was very creamy. I used Yukon gold potatoes and a 16oz jar of Dukes mayonnaise. My family and I liked it.
Easy & traditional mustard potato salad. Tastes fresh & just like Grandma’s!