Spice up your summer BBQ with mustardy Creole potato salad.
Every summer BBQ deserves a good potato salad, don’t you agree?
This Creole potato salad hails from Louisiana where people are never too far from theirTony Chachere’sorZatarain’s.
Elise Bauer
Bring to a boil and add about a teaspoon of salt.
Lower the heat to a simmer and cover.
Cook until the potatoes are fork tender, about 10 minutes.
Drain in a colander.
While the potatoes are still warm, gently mix them in with the dressing.
Stirring them in while warm will allow the potatoes to soak in the seasonings better.
Gently fold the chopped hard boiled eggs into the potato mixture until well combined.
Taste the potato salad and add salt to taste.
Put the salad in the fridge for at least an hour before serving.
Serve chilled, garnished with paprika or Cajun seasoning.
