POTATO SALAD

Potato Salad

Use this to accompany bowls of gumbo.  New Orleans potato salad has a texture of "almost mashed potatoes".  some people will omit pickles if it is intended for gumbo.

2 pounds medium-size red potatoes, peeled and cut into quarters

1 1/2 teaspoons salt, divided

6 hard-cooked eggs

1/4 cup vegetable oil

1/2 teaspoon white vinegar

3/4 cup mayonnaise

1 teaspoon TABASCO® brand Original Red Sauce

1 sweet pickle, finely chopped (I like dill pickle instead, and in the summer I like to add about a Tablespoon of chopped fresh dill)

1 stalk celery, chopped

1/2 green bell pepper, chopped

Fill a 3-quart saucepan two-thirds full of cold water and bring to a boil. Add potatoes and 1 teaspoon of the salt. Cook over medium heat about 15 minutes or until tender; drain.

Peel eggs and separate yolks and whites; chop whites and set aside. Mash yolks in a large bowl and stir in oil and vinegar. Add mayonnaise, TABASCO® Sauce and remaining 1/2 teaspoon salt.

Dice potatoes and add to mayonnaise mixture along with pickle, celery, bell pepper and egg whites. Mix well and refrigerate until 15 minutes before serving.

Makes 8 servings.