Lunds Original Potato Salad
Servings:*
19 (1/2 cup) servingsIngredients
- ½ cup sugar
- 2 ½ teaspoons salt
- 1 ¼ teaspoon freshly ground black pepper
- 3 pounds cooked, peeled, warm potatoes, cut into ¾-inch cubes (Yukon Gold work well)
- 1 ¾ cup mayonnaise
- 2 tablespoon prepared mustard
- 1 tablespoon white vinegar
- 2 hard-cooked eggs, coarsely chopped
- ¾ cup diced celery
- ¼ cup chopped onion
- 4 teaspoons diced pimientos, drained
Directions
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Peel potatoes and cut into ¾ inch cubes
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Add potatoes to a pot, cover with water by about one inch and add a pinch of salt
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Bring water to a boil, then reduce to a simmer
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Cook until potatoes are just tender, 8-12 minutes
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Combine sugar, salt and pepper in a large mixing bowl; stir to blend. Add warm cooked potatoes and mix gently.
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In a small bowl combine mayonnaise, mustard and vinegar; stir until smooth.
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Add mayonnaise mixture to potatoes and mix gently.
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Add eggs, celery, onion and pimientos to potato mixture; mix just until all ingredients are coated.
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Refrigerate, covered, several hours or overnight.
To cook potatoes
To assemble salad:
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.