The recipe for this southern-style salad served at Miss Mamie’s and Miss Maude’s Spoonbread Too restaurant comes from Norma Jean Darden’s cookbook Spoonbread and Strawberry Wine (Fawcett Crest), which she wrote with her sister, Carole.
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INGREDIENTS

• 6 item white potatoes (unpeeled)
• 2 teaspoon salt (optional)
• 1/4 teaspoon paprika
• 1/4 teaspoon dry mustard
• 5 tablespoon salad oil
• 2 tablespoon vinegar
• 2 item hard-cooked eggs, chopped
• 1 item small onion, coarsely chopped or grated (optional)
• 1/2 cup diced celery
• 1/2 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 teaspoon celery salt (optional)

PREPARATION

Place potatoes in large saucepan with enough water to cover by an inch. Bring to boil; reduce heat to medium. Partly cover and cook until potatoes are tender. When cool enough to handle, peel and cut them into coarse chunks; place in large bowl. In small bowl, combine salt (if desired), paprika, dry mustard, salad oil and vinegar; stir until blended. Gently stir oilﾐvinegar mixture into potatoes. Chill several hours. Add chopped eggs, onion and celery. Stir in mayonnaise and prepared mustard. Stir to coat potatoes uniformly. Season with celery salt (if desired). Garnish with chopped pimento and green bell pepper.

YIELD

10 Serving/s

Nutritional Information

Per serving: 229 calories, 17 grams fat, 49 milligrams cholesterol, 101 milligrams sodium, 18 grams carbohydrate, 3 grams protein.