posted by Sue Freeman 05-17-98 6:18 AM
Creole Potato Salad
3 lbs red skinned pot (you don't have to peel them)
6 large eggs, hard boiled, peeled and chopped
1 bunch scallions chopped
4 stalks celery, chopped
juice of 2 lemons
1/2 cup dill pickles...finely chopped
1 cup good mayo no miracle whip
2 T cream style mustard (hot dog style..plain old yeller)
1 tablespoon horseradish
1 tablespoon Course salt
2 teaspoons black pepper
2 teaspoons cayenne pepper
Cook potatoes whole starting in COLD water and cover. (I didn't realize there was a difference. Since potatoes
are stored cold and in the dark they really taste better and cook different if started out cold and covered. I always did this ...but we did it both ways...the texture in the potatoes was really different.)
Check the Potatoes. (run under cold water to stop the cooking process)
When cool enough to handle, cut into medium sized pieces. Add rest of ingredients and mix well. Refrigerate.