Creole Potato Salad

By kimvess

Ingredients

• ■5 cups peeled and cubed red potato
• ■2 large eggs
• ■1 1/4 teaspoons salt, divided
• ■1 cup mayonnaise
• ■1/4 cup Creole mustard
• ■1/4 cup minced green olives
• ■1/4 cup minced green bell pepper
• ■1/4 cup minced celery
• ■2 tablespoons minced onion
• ■2 tablespoons minced green onion
• ■1 tablespoon minced parsley
• ■1 tablespoon sweet pickle relish
• ■1 tablespoon white wine vinegar
• ■1 tablespoon brine from green olives
• ■1 teaspoon Worcestershire sauce
• ■1/4 teaspoon ground black pepper

Details

Servings 8
Adapted from louisianacookin.com

Preparation

Step 1

MAKES 8 SERVINGS

In a large saucepan, combine potatoes, eggs, and 1 teaspoon salt with enough water to cover. Bring to boil; reduce heat to simmer, and cook for 10 minutes or until potatoes are tender. Drain potatoes, and refrigerate until cold. Cool eggs by running under cold water; peel and dice eggs, and set aside.

In a large bowl, combine mayonnaise, mustard, olives, bell pepper, celery, all onion, parsley, relish, vinegar, olive brine, Worcestershire, pepper, and remaining 1/4 teaspoon salt. Fold in potatoes and eggs.