Photo: Becky Stayner; Styling: Lindsey Lower
Active Time
30 Mins
Chill Time
2 Hours
Total Time
2 Hours 45 Mins
Yield
Serves 10

"On the Mississippi Gulf Coast, some people eat gumbo with a dollop of potato salad instead of rice. Delicious!"

How to Make It

Step 1

Prepare the salad: Bring potatoes, water, and sea salt to a boil in a stockpot over medium-high. Reduce heat to medium, and cook until potatoes are cooked through but not mushy, 10 to 12 minutes.

Step 2

Drain potatoes. Transfer half of potatoes to a large bowl; sprinkle with half of the cheese. Pour remaining potatoes into bowl, and sprinkle remaining cheese over potatoes. Place a clean dish towel over the bowl, and cool completely, about 45 minutes.

Step 3

Add eggs, celery, green pepper, pickles, parsley, and red onion to potato mixture; stir until well combined.

Step 4

Prepare the dressing: Stir together mayonnaise, mustard, garlic, seasoned salt, black pepper, vinegar, honey, and oil in a medium bowl.

Step 5

Assemble: Pour dressing over potato mixture; stir until combined. Chill 2 hours.

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