Creole Potato Salad

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Creole Potato Salad
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Makes: 6 servings adjust
Creole mustard and cajun seasoning kick this potato salad up a notch. Follow the recipe and use their vegetable suggestions, or go your own route and add what you prefer (my boyfriend's mom adds every vegetable she has handy and it makes for a fanTAStic crunchy mouthful!)

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Directions

Ingredients

  • 2 pounds Yukon Gold Potato, (or new potatos) cut into 1-2 inch chunks, peel optional

Step 1

Place potatoes in a large pot, cover with cold water by an inch. (If you haven't already hard boiled the eggs, you can boil the eggs with the potatoes.) Bring to a boil and add about a teaspoon of salt. Lower the heat to a simmer and cover. Cook until the potatoes are fork tender, about 10 minutes. Drain in a colander.

Ingredients

  • 1 teaspoon Sugar
  • 2 tablespoons Cider Vinegar
  • 3⁄4 cup Mayonnaise, to taste
  • 1⁄2 cup Creole Mustard
  • 2 stalks Celery, diced
  • 1 Green Bell Pepper, diced
  • 1 small Onion, chopped

Step 2

While you are boiling the potatoes, mix the sugar, vinegar, mayonnaise and mustard in with the celery, peppers and onion in a large bowl.
 

Step 3

While the potatoes are still warm, gently mix them in with the dressing. Stirring them in while warm will allow the potatoes to soak in the seasonings better.

Ingredients

  • 6 Hard Boiled Eggs, coarsely chopped
  • Salt

Step 4

Gently fold the chopped hard boiled eggs into the potato mixture until well combined. Taste the potato salad and add salt to taste. Put the salad in the fridge for at least an hour before serving.

Ingredients

  • Cajun Seasoning, for garnish

Step 5

Serve chilled, garnished with paprika or Cajun seasoning.
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