I love any kind of potato salad, a dish that is pretty common in many countries such as Germany, Italy, Hungary and the United States; Creole potato salad, though, is probably my favorite. Potato salads are delicious, especially in the summertime, with a tender piece of yummy BBQ chicken or some ribs. Creole potato salad is particularly tasty thanks to ingredients such as Creole mustard, red and white onions, Cayenne pepper, mayonnaise, relish and more, much more. I love Creole cuisine, I don’t know why, because I’m not from the South or from Louisiana so there’s not a particular reason why i love it so much. I just know that, being Creole cuisine influenced by French, Portuguese, Spanish, Italian and Native American culinary traditions, there’s something special about it. Once you’ve tried Creole potato salad, you’ll probably be addicted to it! If you cannot find Creole mustard where you live, simply substitute any whole grain spicy mustard.
INGREDIENTS 4 potatoes, boiled 4 eggs, boiled 3 tablespoons mayonnaise 2 tablespoons relish 3 tablespoons sandwich spread 3 stalks celery, chopped 1/2 bunch green onions, chopped 1 red onion, chopped 1/2 white onion, chopped 3 tablespoons Creole mustard 1 tablespoon black pepper 1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Pinch of Cayenne pepper
Rinse potatoes and in a large stock pot cover potatoes with cold water and bring to a boil. Boil potatoes for about 30 minutes or until tender. Use a fork to poke potatoes to check for doneness. Peel potatoes and set aside. In a separate pot add eggs, and cover with cold water. Bring eggs to a boil, then cover pot with a lid and turn off fire and allow eggs to steam in covered pot for 15 minutes. Peel and set aside. Chop all the vegetables small and add to a large bowl. Dice potatoes into 3 inch chunks, add to bowl. Add seasonings, relish, sandwich spread and mayonnaise. Mix well.
After everything is mixed, take a knife and cut through mixture. This will allow you to cut potatoes smaller without mashing the potatoes up. Chop through potato mixture until your desired texture is met, mix well, sprinkle cayenne pepper if desired. Refrigerate until ready to serve. Preferably overnight. Mix mayonnaise, sour cream, Creole Mustard, Creole Seasoning and sugar in large bowl until well blended. Add warm potatoes; toss to coat well. Add tomatoes and green onion; toss lightly. Cover. Refrigerate Creole potato salad for at least 2 hours or until ready to serve.
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