Luby's Cafeteria Potato Salad

Creamy, tangy, and packed with texture, Luby's Cafeteria Potato Salad is a timeless classic that brings comfort-food vibes to every gathering. Made with tender, fork-tender russet potatoes and elevated with a zesty dressing of mayonnaise, mustard, and a hint of vinegar, this recipe achieves the perfect balance of creaminess and tang. Finely chopped celery and onions add a satisfying crunch, while sweet pickle relish and a touch of sugar provide a savory-sweet harmony. Hard-boiled eggs add richness, and a sprinkle of paprika completes the dish with a pop of color. Whether it's a barbecue, potluck, or family dinner, this nostalgic, easy-to-make potato salad is a crowd-pleasing side dish that never goes out of style.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 8

Ingredients

• 3 pounds Russet potatoes
• 1.5 teaspoons Salt
• 1.5 cups Mayonnaise
• 2 tablespoons Prepared mustard
• 1 tablespoon White vinegar
• 1 teaspoon Granulated sugar
• 1 cup Celery, finely chopped
• 0.5 cup White onion, finely chopped
• 0.5 cup Sweet pickle relish
• 3 Hard-boiled eggs, peeled and chopped
• 0.5 teaspoon Paprika (optional, for garnish)

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes.

Step 2

Place the diced potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.

Step 3

Bring the pot to a boil over medium-high heat. Reduce the heat to medium and simmer the potatoes for about 15-20 minutes, or until the potatoes are fork-tender.

Step 4

Drain the potatoes in a colander and let them cool to room temperature. Transfer them into a large mixing bowl once cooled.

Step 5

In a small bowl, whisk together the mayonnaise, prepared mustard, white vinegar, granulated sugar, and the remaining 0.5 teaspoon of salt.

Step 6

Pour the dressing over the cooled potatoes and gently stir to coat the potatoes evenly.

Step 7

Add the celery, onion, sweet pickle relish, and chopped hard-boiled eggs to the bowl. Fold the mixture gently to combine all ingredients without breaking the potatoes too much.

Step 8

Taste and adjust seasoning if necessary by adding salt or more mustard for tanginess.

Step 9

Cover the bowl and refrigerate the potato salad for at least 2 hours before serving to allow the flavors to meld.

Step 10

Sprinkle with paprika for garnish before serving, if desired.

Nutrition Facts

Serving size	(2274.3g)

Amount per serving	% Daily Value*
Calories	4357.7

Total Fat 276.4g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat g
Cholesterol 910.9mg	0%
Sodium 6312.2mg	0%
Total Carbohydrate 413.5g	0%
Dietary Fiber 29.4g	0%
Total Sugars 52.3g
Protein 61.4g	0%

Vitamin D 132IU	0%
Calcium 383.8mg	0%
Iron 19.5mg	0%
Potassium 8393.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 5.6%

Carbs: 37.7%