Potato Salad

Name: Potato Salad
Yield: Yields 4 servings
Cuisine: American
Ingredients: Salt and pepper to taste; Salt and pepper to taste; 2 stalks celery, chopped; 1½ cups mayonnaise; 2 tbsp. dried mustard; 4 large Idaho potatoes; 2 tbsp. finely chopped bell pepper; 6 tbsp. finely chopped onions; 2 cloves garlic, chopped; 2 tbsp. finely chopped fresh parsley

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

Louisiana Eats!

By Poppy Tooker

Published 2013

About

One of the tricks of preparing this salad is to mix it thoroughly when the potatoes are still hot. Traditional Creole-style potato salad is creamy, with the potatoes having an almost-mashed texture.

Ingredients

4 large Idaho potatoes
6 tbsp. finely chopped onions
2 tbsp. fine

Americas
United States
Louisiana
Gluten-free
Vegetarian

Method

Boil potatoes until tender, about 20 minutes. Cool, peel, and cut into chunks.

In a large bowl, combine the potatoes with the onions, bell pepper, celery, parsley, and garlic.

In a separate bowl, whisk dried mustard into mayonnaise. Stir into potatoes. Season with salt and pepper and chill until ready to serve.