Celestine Dunbar's Creole Potato Salad
Dunbar's Restaurant, New Orleans
Serves 8
5 pounds Irish potatoes
6 hard-boiled eggs, chopped
3 generous tablespoons sweet pickle relish
1 generous tablespoon yellow mustard
1 teaspoon black pepper (or to taste)
1 tablespoon Creole seasoning-spice mix (or to taste)
2 tablespoons dried parsley
1/2 cup mayonnaise
Optional garnish: Sliced hard-boiled egg. Sprigs of fresh curly parsley
Creole Potato Salad
Peel and coarsely dice potatoes. Cook in boiling water until tender, about 20 minutes. Drain.
In large bowl combine potatoes and remaining ingredients. Gently fold to incorporate. Allow to cool.
Garnish with sliced egg and parsley.
Serve at room temperature or chilled.
Serves 8
5 pounds Irish potatoes
6 hard-boiled eggs, chopped
3 generous tablespoons sweet pickle relish
1 generous tablespoon yellow mustard
1 teaspoon black pepper (or to taste)
1 tablespoon Creole seasoning-spice mix (or to taste)
2 tablespoons dried parsley
1/2 cup mayonnaise
Optional garnish: Sliced hard-boiled egg. Sprigs of fresh curly parsley
Creole Potato Salad
Peel and coarsely dice potatoes. Cook in boiling water until tender, about 20 minutes. Drain.
In large bowl combine potatoes and remaining ingredients. Gently fold to incorporate. Allow to cool.
Garnish with sliced egg and parsley.
Serve at room temperature or chilled.
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