Apr 122014
 

Today was such a beautiful day here in Maine.  The sun was shining, the sky was bright blue, and it was about 70 degrees out, with just a slight breeze.  

John and I took Kayleigh over to my sister’s house for the day, and my Mom, Dad, my other sister, her daughter, and my cousin and his girlfriend all joined us for a BBQ.  Mom and Dad provided the meat (chicken & ribs), my sister made a delicious Strawberry Rhubarb Pie for dessert, and I was in charge of the potato salad. 

I haven’t made a potato salad in a long time, so I was really hoping that I wouldn’t screw it up, as it was going to feed quite a lot of people.  In the end, I was extremely pleased with how it turned out.  I had some Creole mustard on hand, and that provided the inspiration for this recipe.  The Creole mustard gave this potato salad just a bit of a spicy kick, and everyone raved about how good it was.  There weren’t even any leftovers!  I was secretly hoping there would be so I could eat more later, but I guess I’ll just have to make it again!

Bring this Creole Potato Salad to your next gathering, and it’s sure to be a hit!

Creole Potato Salad

Ingredients:

  • 4 hard-boiled eggs (rough chopped)
  • 6 cups chopped potatoes 
  • 1 cup diced celery
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbsp. Creole mustard (I used Zatarain’s)
  • 1 cup mayonnaise
  • 1 cup sour cream

Directions:

Boil potatoes until tender.  Drain potatoes and transfer to a large bowl.  Allow potatoes to cool a bit, add celery and all other ingredients except for the hard-boiled eggs.  Mix ingredients together until well combined.  Add eggs in last and give it another good stir. Refrigerate until ready to serve.  

What’s your favorite dish to bring to a BBQ?

 Posted by at 9:49 pm

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