Avery Island's Cajun Potato Salad |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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In ' Yummy Potatoes' by Marlena Spieler Ingredients:
1 1/2 lbs small new potatoes |
1 tablespoon sour cream (heaping) |
1 tablespoon mayonnaise (heaping) |
4 green onions, chopped |
1/4 green bell pepper, chopped |
1/2 teaspoon celery seed |
1/4-1/2 teaspoon yellow mustard |
1 -2 teaspoon worcestershire sauce |
1 -2 hard-cooked egg, shelled and diced |
1/2 teaspoon horseradish |
1 teaspoon spicy brown mustard (or mustard seeds) |
tabasco sauce (a few drops or to taste) |
salt |
pepper |
Directions:
1. Boil potatoes in their skins until just tender; pour off the water and set aside.
2. When cool enough to handle, either remove the skins or leave them on; then cut them into bite-size pieces, either halves, quarters, or chunks, depending on their size.
3. Transfer the potatoes to a big bowl; mix in the sour cream, mayonnaise, green onions, bell pepper, celery seeds, yellow mustard, Worcestershire sauce, eggs, horseradish, and brown mustard.
4. Toss well and taste; add more horseradish or brown mustard if you want.
5. Season to taste with Tabasco and salt and pepper; chill a few hours until ready to serve.
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