Potato Salad
2018-11-28- Course: Side Dishes
- Yield : 1
- Servings : 8
- Prep Time : 60m
- Cook Time : 30m
- Ready In : 1:30 h
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A Cajun and his potato salad question – Do you eat your potato salad in the gumbo or on a plate and not in the gumbo dish?
Ingredients
- 5 cups peeled cubed potato
- 3 cups water
- 2 eggs
- 1-1/4 teaspoon salt, divided
- 1 cup mayonnaise
- 1/4 cup minced stuffed olives, optional
- 1/4 cup minced green bell pepper
- 1/4 cup minced celery
- 2 tablespoon minced onion
- 2 tablespoon minced green onion
- 1 tablespoon minced parsley
- 1 tablespoon sweet pickle relish
- 1 tablespoon white wine vinegar
- 1 tablespoon olive juice, optional
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Directions
Step 1
In sauce pot; combine cubed potato, water, eggs and 1 tsp salt; bring to boil and cook for 10 minutes.
Step 2
Drain potatoes and chill in refrigerator; meanwhile cool eggs by running under tap water, peel and dice eggs, chill for later use
Step 3
In a separate bowl; stir together remaining ingredients until a dressing is formed
Step 4
Fold in chilled potatoes and diced eggs until blended
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