Luby'S Cafeteria Potato Salad - cooking recipe

Ingredients
    2 lbs idaho potatoes (about 6 medium)
    1 cup dill pickle, 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
Preparation
    In large saucepan, boil potatoes in enough water to cover for 30 minutes or until tender.
    Drain
    and cool just enough to handle.
    Peel and cut into 3/4-inch cubes.
    In large bowl, combine warm potatoes, pickles, celery, green onions, and red pepper.
    In small bowl, mix mayonnaise, mustard, salt, and pepper until well blended; pour over potato mixture and toss lightly to coat evenly.
    Cover and refrigerate at least 2 hours.

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