Total Time
25mins
Prep 25 mins
Cook 0 mins

Paula has 2 tablespoons of Jane's Krazy Mixed-Up salt or seasoned salt listed on her recipe, I would definitely reduce the amount to 1-2 teaspoons, also I would add in 1 teaspoon ground black pepper --- serve this slightly warm or at room temperature

Ingredients Nutrition

Directions

  1. In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
  2. Cut into cubes.
  3. In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
  4. Serve at room temperature.
Most Helpful

This is just fantastic!!! I make it every year at least once. Don't let it just be a summertime food. It's great in the fall and winter too. Be careful on the dijon mustard though, it can make it really spicy if you're sensitive. My husband loves it hot because he uses it to clear his stuffy nose when he has a cold.(lol) Try it!

moallen31 November 04, 2009

this is my family's all time favorite potato salad recipe. I don't like traditional mayonnaise based potato salad, but I could live off of this!

Kimberly H. June 23, 2008

Kitten I love your recipes and also Paula Deen but this potato salad was just ok for us. I added an extra egg as three didnt look like enough with the chopped vegetables. Used about 1 tablespoon of seasoned salt and omitted the pimentos. Added the potatoes right after draining and folded everything together easily to not break up the potatoes. This was pretty good at room temperature but after refrigerating the leftovers the flavor seemed to breakdown. Sorry to say we didnt care for it enough to try and work with it. Might give this a try at a later date using Idaho potatoes. Feel better soon sweetie, miss seeing you on Zaar!

lauralie41 January 14, 2008