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Community Recipe

Grandma's Vegetarian Potato Salad

This classic potato salad recipe is a vegetarian twist on the beloved Southern staple. It's creamy, tangy, and packed with flavor, perfect for potlucks, picnics, or a simple side dish. The combination of mustard, dill relish, and celery salt creates that nostalgic taste that reminds you of Grandma's kitchen.

Recipe by Amanda J
SaladsAmericanServings: 8
Grandma's Vegetarian Potato Salad

Ingredients

  • Potatoes3 lbs
  • Mayonnaise1 cup
  • Yellow Mustard1/4 cup
  • Dill Relish1/4 cup
  • stalks Celery2
  • Red Onion1/4 cup
  • Hard-boiled Eggs4
  • Celery Salt1 tsp
  • Black Pepper1/2 tsp
  • Salt1 tsp
  • Paprika1/4 tsp

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Method

1

Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.

2

While the potatoes are cooking, chop the celery and red onion. Peel and chop the hard-boiled eggs.

3

Once the potatoes are cool enough to handle, cut them into bite-sized pieces.

4

In a large bowl, combine the potatoes, celery, red onion, and hard-boiled eggs.

5

In a separate bowl, whisk together the mayonnaise, yellow mustard, dill relish, celery salt, salt, and pepper.

6

Pour the dressing over the potato mixture and gently stir to combine. Be careful not to mash the potatoes.

7

Cover and refrigerate for at least 2 hours to allow the flavors to meld.

8

Before serving, sprinkle with paprika for color.

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