Recipe courtesy of Kardea Brown
Momma Pat’s Potato Salad
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 255
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 101
- Sodium
- 378
- Total: 50 min
- Active: 35 min
Ingredients
3 pounds Russet potatoes (about 3 large potatoes), peeled and cut into 1-inch dice
Kosher salt
6 large eggs
1 green bell pepper, seeded and roughly chopped
1/2 yellow onion, roughly chopped
2 ribs celery, roughly chopped
1 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon sweet relish or sweet salad cubes
2 teaspoons granulated sugar, plus more as needed
1 tablespoon Miss Brown’s House Seasoning, plus more as needed, recipe follows
2 teaspoons roughly chopped flat-leaf parsley
Pinch sweet paprika, for garnish
Miss Brown’s House Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions
- Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
- Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
- Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
- Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown’s House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
Miss Brown’s House Seasoning:
- Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.