Country-style potato salad from Jubilee: Recipes from Two Centuries of African-American Cooking (page 155) by Toni Tipton-Martin

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Notes about this recipe

  • Eat Your Books

    Can substitute Creole mustard or Dijon mustard for yellow mustard. Must be refrigerated several hours to overnight.

  • chawkins on September 06, 2021

    Very good potato salad. I usually put in yellow onion, but this one used green onions and it was just as good and gave it some color variation. The Dijon and the sweet relish provided enough acidity.

  • hirsheys on March 06, 2021

    This came out yummy - the yellow mustard and relish seem to have enough acid that I didn’t miss the vinegar and this tastes very much like the potato salads I grew up with in MD. It won’t replace my uncle’s, but I’m glad I tried it, and I definitely would make it again.

  • Foodycat on August 13, 2020

    My potatoes were cut into bigger chunks and were tender in 25 minutes. I used wholegrain mustard. Whenever I make potato salad I sprinkle the potatoes with a little vinegar while they are still hot, so I did that and added the green onions, then followed the rest of the recipe as written. It's a very nice, tangy potato salad, not overwhelmingly rich. I will make it again.

  • Lepa on June 23, 2020

    This is good. It's very similar to the potato salad I grew up eating.

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