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| Creamy Potato Salad |
| Mary suggests cooking potatoes in as little water as possible to retain more flavor. |
| By Mary Cooper |
MAKES: 6 to 8 servings
PREP: 20 minutes
COOK: 20 minutes
6 red potatoes (about 3 pounds), diced
2 tablespoons chopped fresh parsley
3 tablespoons India relish, chow-chow, or Creole mustard*
3/4 cup mayonnaise
1 tablespoon Creole seasoning
1 tablespoon fresh lemon juice
1 teaspoon hot sauce
Freshly ground black pepper, to taste
5 large hard-cooked eggs, chopped
3 celery ribs, finely chopped
1 bunch green onions, finely chopped
1/2 green bell pepper, finely chopped
1. Cook potatoes in boiling water to cover for 20 minutes or until tender. Drain well, and let cool.
2. Stir together parsley and next 6 ingredients in a small bowl. Combine with potato, eggs, and next 3 ingredients. Serve or refrigerate immediately.
*You can find India relish and chow-chow with the relish in most supermarkets. Substitute 2 tablespoons Creole mustard and 1 tablespoon dill pickle relish, if desired. |
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