Luby's Potato Salad

Luby's Cafeteria

January 15, 2016
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This is Luby's Cafeteria's recipe as reproduced in their cookbook. 

  2 Pounds Idaho potatoes (about 6 medium) 
  1 cup diced dill pickles 
  1 cup diced celery 
  1/3 cup thinly sliced green onions with tops 
  3 tablespoons diced red bell pepper or pimento 
  2/3 cup mayonnaise 
  2 tablespoons prepared mustard 
  1 teaspoon salt 
  1/2 teaspoon pepper  

1. In large saucepan, boil potatoes in enough water to cover for 30 minutes or until tender. Drain and cool just enough to handle. Peel and cut into 3/4-inch cubes.
2. In large bowl, combine warm potatoes, pickles, celery, green onions, and red pepper.
3. In small bowl, mix mayonnaise, mustard, salt, and pepper until well blended. Pour over potato mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours. 8 servings

Note: Luby's uses California Long White potatoes for potato salad. These are not always available in supermarkets. Idaho potatoes make a suitable substitute.