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Mutual Life Cafeteria Hot Potato Salad

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Whoever thought cafeteria food could rate like this one? We had Mennonite ladies in the Mutual Life Cafeteria who knew how to make a delicious, creamy, hot potato salad!

Mutual Life Cafeteria Hot Potato Salad
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What Makes This Recipe Special?

  • This is a tried-and-true recipe that served hundreds of Mutual Life employees for many years. And the recipe is still much sought after!
  • It makes an unusual, delicious dish with just a few common ingredients.
  • It is a great way to use up leftovers since you start with cooked, cubed potatoes.

Ingredients

  • Potatoes - my preference is yellow potatoes, like Yukon Gold. Other waxy or white potatoes also work.
  • Sour Cream- can be regular or reduced-fat.

How To Make It

  • You cube the raw potatoes and cook them, being careful not to overcook.
  • Sauté the onion in the margarine, mix the sauce ingredients and add the potato cubes to the skillet. Serve warm.
  • Leftovers keep well and can be gently reheated.

Suggested Menu

Oktoberfest Schnitzel
Warm Potato Salad
Red Cabbage Cole Slaw

German Bee Sting Cake
Mutual Life Cafeteria Hot Potato Salad

Mutual Life Cafeteria Potato Salad

Deliciously creamy and warm, this potato salad has stood the test of time.
Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote
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Course: Main Dish
Cuisine: German
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 4 cups potatoes cut into 1 " cubes Yukon Gold preferred
  • 2 small onions finely diced
  • 1 Tbsps margarine
  • 1 cup sour cream Regular or rediced-fat
  • ½ cup mayonnaise
  • 4 Tbsps vinegar
  • 2 Tbsps sugar

Instructions

  • Cover potatoes in water in a pot. Bring to a boil, reduce heat to a strong simmer. Allow potatoes to cook about 15 minutes until they are tender. Do not overcook.
  • Sauté onions in margarine (about 5 minutes).
  • Add potatoes and stir to mix.
  • Stir the remaining ingredients together, add to the skillet and cook until all ingredients are warm.
  • Serve immediately.
  • Leftovers keep well in the fridge. Reheat gently.

Nutrition

Calories: 400kcal | Carbohydrates: 59g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 329mg | Potassium: 1209mg | Fiber: 6g | Sugar: 11g | Vitamin A: 339IU | Vitamin C: 51mg | Calcium: 126mg | Iron: 2mg
Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

Reader Interactions

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    5 from 1 vote (1 rating without comment)

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    Recipe Rating




  1. Deb

    Thanks SO much for posting this! I was one of employees who benefitted from the delicious lunches at the Mutual cafeteria. The hot potato salad was a patlrticular favourite. When I set out on my hunt for the hot potato salad recipe, never did I imagine that I'd be able to find the exact recipe! I'm looking forward to enjoying this tonight!

    Reply

    • Carolyn Hetke

      I think everyone loved it!! Thanks for taking the time to comment!

      Reply