CREOLE POTATO SALAD

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Creole Potato Salad image

This is one of the best potato salads I've ever had. My friend's mom made this at a party and she went through 2 whole batches!! The recipe comes from The Dinosaur BBQ Restaurant in Rochester, NY. **Note** The creole recipe in the ingredients section makes 2 1/2 cups, save the balance in a zip top bag in the freezer for future use.

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!

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