My husband and I eat at Milton’s Pizza & Pasta and really enjoy their pizza and Italian dishes, but on their salad bar is the most delicious potato salad that I have ever eaten.
Could you possibly get them to share this recipe? The waitress told me it is made in house.
Milton’s manager Leanne Stewart was happy to share the recipe for the restaurant’s beloved potato salad.
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The restaurant, which is owned by Jeff and Lindy Janick, has been in the Raleigh area for 33 years. The Janiks now have two locations: one on Six Forks Road in North Raleigh, and a second at Wakefield Commons.
Owner Jeff Janick said the potato salad has been on the menu for about 15 years.
“I never liked the mushy industrial tasting salad that was available to commercial food service, and we have such wonderful produce available to us,” Janik wrote in an email. “After a a little trial and error and lots of taste testing, we came up with what we serve today.”
The potato salad is served on the salad bar and as a side with sandwiches. It is also available for purchase by the quart for $7.99 or a 10-pound pan for $25.
Or you can try making it at home with this recipe.
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Milton’s Pizza & Pasta
Two locations: 8853 Six Forks Road, Raleigh, 919-847-0604; Wakefield Commons, 14520 Falls of Neuse Road, Raleigh, 919-570-9099.
Milton’s Potato Salad
From Milton’s Pizza & Pasta in Raleigh, N.C.
3 pounds red potatoes
2 to 3 stalks celery, chopped
2/3 cup sweet pickle chips, chopped
1/3 cup red onion, chopped
2/3 cup mayonnaise
1/3 cup Ken’s Honey Mustard dressing
1 tablespoon sugar
1 tablespoon table salt
2 teaspoons granulated garlic powder
1 teaspoon coarse ground black pepper
1 teaspoon dried oregano
Boil the potatoes until easily pierced with a knife. Drain and let cool.
Once cool, chop the potatoes and place in a large mixing bowl. Add celery, pickle chips and onion. Stir to combine.
Combine mayonnaise, honey mustard dressing, sugar, salt, garlic powder, black pepper and oregano in a small bowl; stir well. Add dressing to potatoes and stir until fully coated.
Refrigerate for a few hours before serving.
Yield: about 12 servings.