Every summer BBQ
deserves a good potato salad. This one is on our agenda for the weekend, how
about you? This is a great make-ahead salad, as extra time chilling in the
refrigerator helps the flavors sink into the potatoes
CREOLE POTATO SALAD
Serves: 6-8 Difficulty Level: 1 (of 5) Prep
Time: 15 Minutes Ready In: 1 Hour 15 Minutes
INGREDIENTS:
• 2 pounds Yukon gold or new potatoes, scrubbed clean (peel on or off, your
choice), cut in 1 to 2-inch chunks
• 6 hard-boiled eggs, coarsely chopped
• 1 small onion, chopped
• 2 stalks celery, diced
• 1 green pepper, diced
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 1/2 cup Creole mustard
• 3/4 cup mayonnaise (less or more to taste)
• Salt
• Cajun seasoning, for garnish
PROCEDURE:
• 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.
• While you are boiling the potatoes, mix the sugar, vinegar, mayonnaise and
mustard in with the celery, peppers and onion in a large bowl.
• 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.
• 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. Serve
chilled, garnished with paprika or Cajun seasoning.
Enjoy!
CHEF PHIL
