Saturday, October 26, 2013
Spicy Creole Potato Salad
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 The juice of 2 lemons 1/2 cup dill pickles...finely chopped 1 cup good mayonnaise 2 tablespoon yellow mustard 1 tablespoon horseradish 1 tablespoon Course salt 2 teaspoons black pepper 2 teaspoons cayenne pepper Cook potatoes whole starting in COLD water and cover. 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. Serve COLD.