• Liz Talley - Urban Graze

Mom's Potato Salad

My mom's potato salad from the 1960's is still one of my very favorites. It is a real winner.

I've adapted it slightly, for a much smaller quantity than she used to make.

4 c. diced potatoes (about 3/4" cubes)

3 Tbsp. french dressing (zesty type, not vinaigrette)

1 c. chopped celery, plus 1/4 c. celery leaves

2 Tbsp. chopped spring onion

1 tsp. mustard

1/4 c. mayonnaise

1 Tbsp. parsley, or carrot tops


Steam the potatoes until firm-tender, about 5-7 minutes. Transfer immediately to a bowl, and toss while hot with the french dressing. Allow to marinate until cool. Add celery and onion.

Whisk mustard, mayonnaise, and parsley; gently toss into salad. Refrigerate, covered, and keep chilled until ready to serve.

Recipe created or adapted by Liz Talley, Urban Graze

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