Bowl of Creole Potato Salad
(click to enlarge)

Creole Potato Salad


USA Louisiana Creole
Makes:
Effort:
Sched:

DoAhead:  		 3-3/4 #
**
50 min
+ cool
Best		 A light and lightly tart herbal Potato Salad suitable for table, buffet or picnic. See also Comments.

3
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5
5
4
2
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2
2
3
1/4
1/4
1
1/2
1/2
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5
1-1/2
ar
#
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oz
oz

T
---
T
T
T
t
t
t
T
t
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oz

Potatoes (1)
-- Herbs
Onion, white
Celery
Scallions
Parsley
-- Dressing
Lemon Juice
Wine, white dry
Olive Oil, ExtV
Hot Sauce (2)
Thyme, dry
Creole Seasoning (3)
Salt
Pepper black
--------
Mayonnaise

Do Ahead   -   (40 min + cooling time - 20 min work)
  1. Peel POTATOES and cut into about 3/4 inch cubes. Place in a sauce pan with a teaspoon of Salt and Cold Water to cover. Bring to a boil and simmer until Potatoes are just done through. Drain & cool. Chill in the fridge if you can.
Make   -   (30 min )
  1. Meanwhile:   Squeeze Lemon Juice and mix all Dressing items in a small jar.
  2. Chop ONION fine. Chop CELERY fine. Slice SCALLIONS crosswise thin. Chop PARSLEY small, Mix. all. Reserve some of the mix for use as Garnish.
  3. Place Potatoes in a large mixing bowl. Add Onion mix. Shake up Dressing and pour it over. Spoon Mayonnaise over the Salad. Tumble gently until everything is evenly coated.
  4. If you have time, refrigerate to chill. It can be kept refrigerated for service the next day.
  5. Serve cold, garnished with the reserved Onion mix.
NOTES:

  1. Potatoes:

      I prefer Red Potatoes for this recipe. They hold their shape very well even after cooking tender. I do not favor the taste of Yukon Gold potatoes. For details see our Potatoes page.

  2. Hot Sauce:

      The given quantity makes this a very mild, use your own best judgement as to how much. Suitable brands are Tabasco, Crystal, & Louisiana.

  3. Creole Seasoning

      The pattern recipe did not include this, but I definitely favor it. It is easily made by our recipe Creole Seasoning.

  4. Comments:

      The pattern recipe called for 4 hard boiled eggs for this quantity, chopped fine. I definitely prefer this salad without the Eggs, they just weight down the light taste. She also dissolved Beef Bouillon cubes (1-1/2 for this amount) with simmering water and poured it over the finished salad. This is not something I condone.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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