Cooped Up Potato Salad

 Cooped Up Potato Salad




Total time: 2 hrs, 21 mins

Prep time:15 mins, plus 2 hrs for chilling

Cook time:6 mins

Dish Size: 2.5 Quart





  • 3 pounds red potatoes
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp lime juice
  • 1 ½ tsp Lawry's seasoned salt
  • ½ tsp cumin
  • ½ tsp paprika
  • 2 cups shredded cheddar cheese
  • ½ cup each red and green bell pepper, diced
  • ½ cup celery, diced
  • ⅓ cup plus 1 tbsp green onions, finely chopped
  • 3 tbsp fresh cilantro, chopped





  1. Cut potatoes into 1-inch cubes. Do not peel. Place them in a large pot, and add enough water to cover completely. Bring to a boil.
  2. Boil for approximately 6 minutes. Test one piece with a fork. The potatoes should be tender yet firm. Continue boiling until desired texture is achieved. Drain and rinse under cold water.
  3. In a small mixing bowl, whisk together the mayonnaise, mustard, lime juice, seasoned salt, cumin, and paprika.
  4. In a large mixing bowl, combine potatoes, cheese, peppers, celery, ⅓ cup green onions, and cilantro. Mix well.
  5. Pour mayonnaise mixture over potatoes and mix to combine.
  6. Transfer to your 2.5-quart temp-tations® figural baker and garnish with green onions. Chill for at least two hours before serving.


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