Creole Potato Salad
Prep
20m
Cook
25m
| Category: | Breakfast & Brunch |
| Seasons | July |
| Cuisine Type | Latin |
Ingredients
Creole Seasoning
| 1/2 cup paprika |
| 1/2 cup granulated garlic |
| 1/4 cup granulated onion |
| 3 Tbs black pepper, freshly grounded |
| 2 tsp white pepper |
| 2 tsp cayenne pepper |
| 1/4 cup dried oregano |
| 1/4 cup dried thyme |
| 2 tsp ground cumin |
| 2 Tbs sugar |
Salad
| 2 lbs red potatoes |
| 4 large eggs, hard cooked, peeled and chopped |
| 1/2 cup red onion, minced |
| 1 cup celery, diced |
| 4 cloves garlic, minced |
| 2 tsp creole seasoning (above) |
| 2 tsp salt |
| 1 tsp black pepper, freshly ground |
Dressing
| 1 cup mayonnaise |
| 1/2 cup creole or spicy brown mustard |
| 1 tsp brown sugar |
Garnish
| 4 slices bacon, cooked and crumbled |
Creole Potato Salad Directions
- Hard boil the eggs and peel, shop and set aside.
- Cook the bacon, drain of the fat and acrumble. Set aside
- Put the potatoes in a large pot of boiling, salted water and cook until a fork goes through the potato easily
- Drain the water and cut the potatoes into 1 inch conks
- In a large bowl, place the potato, eggs, onion, celery, garlic, creaole seasoning, salt and pepper.
- In a seperate bole, add the mayonnaies, mustard and brown sugar, whisikning them all togehter until well blended.
- Pout over the potatoes and mix well.
- Taste to see if it meet your expectations.
- If needed add salt and creole seasoning, if needed.
- Top with crumbled bacpn just before serving
Nutrition facts
Per Serving
| Kcal: | 817 kcal |
| Fibers (g): | 3.2g |
| Sodium (mg): | 4040mg |
| Carbs: | 37.6g |
| Sugar (g): | 5.4g |
| Fat: | 54g |
| Saturated fat (g): | 14.6g |
| Cholesterol: | 227mg |
| Proteins: | 39.2g |
