Best Dinosaur Bbq Creole Potato Salad Recipes

Dinosaur BBQ Creole Potato Salad Recipe - (4.1/5) image

Provided by jodieg

Number Of Ingredients 26

Creole Seasoning
1/2 cup paprika
1/2 cup granulated garlic
1/4 cup granulated onion
3 tablespoons black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1/4 cup dried oregano
1/4 cup dried thyme
2 teaspoons ground cumin
2 tablespoons sugar
The Salad
2 lbs red potatoes
4 hard-cooked eggs, peeled and chopped
1/2 cup minced red onion
1 cup diced celery
4 garlic cloves, minced
2 teaspoons creole seasoning (above)
2 teaspoons kosher salt
1 teaspoon black pepper
The Dressing
1 cup mayonnaise
1/2 cup creole mustard or 1/2 cup spicy brown mustard
1 teaspoon brown sugar
The Garnish
4 slices cooked bacon, crumbled

Steps:

1 Hard-boil eggs, peel, chop and set aside. 2 Cook Bacon, drain, crumble and set aside. 3 Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily. 4 Drain and cut the potatoes into 1 inch chunks. 5 Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper. 6 Make the dressing by whisking up the mayonnaise with the mustard and brown sugar. 7 Pour over the potatoes and stir well. 8 Taste for seasoning and add salt and creole seasoning if more is needed. 9 Top with crumbled bacon right before serving.

Cajun Corn (Dinosaur BBQ) Recipe - (3.8/5) image

Provided by á-7972

Number Of Ingredients 5

1/4 c butter
1 Tbsp minced garlic
3 c fresh or frozen corn kernels, cooked
5 tsp creole seasoning
2 tbsp chopped fresh Italian parsley

Steps:

Toss the butter in a skillet and melt it over medium-high heat. Stir in the garlic and cook just till soft but not brown. Dump in the corn and give it a stir. Add the creole seasoning and cook for several minutes to warm up the corn and give it a bit of a toasty taste. Stir in the parsley. Scrape everything into a bowl and take it to the table.

Macaroni Salad (Dinosaur BBQ) image

Provided by iris5555

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb small shell pasta
2 medium ripe tomatoes, cored and diced
1 cup thinly sliced celery
1/2 cup finely diced green pepper
1 cup mayonnaise
1/2 cup spicy brown mustard (or Creole mustard)
4 garlic cloves, minced
1 teaspoon brown sugar
1 teaspoon kosher salt
1 teaspoon black pepper

Steps:

Creole Potato Salad image

Provided by Cookin in NJ

Categories Creole

Time 45m

Yield 6 serving(s)

Number Of Ingredients 22

1/2 cup paprika
1/2 cup granulated garlic
1/4 cup granulated onion
3 tablespoons black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1/4 cup dried oregano
1/4 cup dried thyme
2 teaspoons ground cumin
2 tablespoons sugar
2 lbs red potatoes
4 hard-cooked eggs, peeled and chopped
1/2 cup minced red onion
1 cup diced celery
4 garlic cloves, minced
2 teaspoons creole seasoning (above)
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup mayonnaise
1/2 cup creole mustard or 1/2 cup spicy brown mustard
1 teaspoon brown sugar
4 slices cooked bacon, crumbled

Steps:

Hard-boil eggs, peel, chop and set aside.
Cook Bacon, drain, crumble and set aside.
Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily.
Drain and cut the potatoes into 1 inch chunks.
Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper.
Make the dressing by whisking up the mayonnaise with the mustard and brown sugar.
Pour over the potatoes and stir well.
Taste for seasoning and add salt and creole seasoning if more is needed.
Top with crumbled backin right before serving.
Enjoy!