Recipe courtesy of Sam Carroll
and
Cody Carroll
Creole Potato Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 369
- Total Fat
- 25
- Saturated Fat
- 4
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 111
- Sodium
- 496
- Total: 35 min
- Active: 20 min
Ingredients
4 medium russet potatoes, peeled and diced
Kosher salt and freshly ground black pepper
4 hard boiled eggs, peeled and chopped
1 1/2 tablespoons Creole mustard
1 1/2 tablespoons yellow mustard
3/4 cup mayonnaise
3 tablespoons sweet pickle relish
Directions
- Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain well.
- Mix together the eggs, mustards, mayonnaise, pickle relish and some salt and pepper to taste in a large bowl. Add the drained potatoes and stir well to combine.