Mardi Gras

Potato Salad

This tasty side dish from Elaine is sure to be a hit at any potluck, picnic or Mardi Gras party.

6 medium red potatoes
5 eggs
1/2 Cup mayonnaise (reserve 1 TB for egg mixture)
1 tsp. yellow or Creole mustard (Creole mustard is spicy grainy brown mustard), optional
1/8 tsp. Worcestershire sauce
1 garlic clove, crushed
1/8 tsp. ground black pepper
1/4 tsp. paprika
1/2 medium sweet or red onion, finely chopped
1/2 medium bell pepper (any color), finely chopped
2 stalks celery, finely chopped
2 TB fresh parsley, finely chopped
1/2-1 tsp. salt

Put the potatoes and eggs in a large pot. Fill the pot with enough cold water to cover the potatoes and eggs. Bring to a boil and then lower the heat to medium. Remove the eggs after 20 minutes of cooking and place in ice-cold water to make peeling easier. Continue to cook the potatoes until they can be easily pierced through the center with a fork. Peel the eggs and pat dry. Cut in half and remove the yolks to a bowl. Mash the yolks. Add the 1 TB of mayonnaise, the mustard (if using), Worcestershire sauce and garlic to the bowl and mix well. Set aside. Chop the egg whites and set aside. Drain the water from the potatoes. After the potatoes have cooled enough to handle, peel and cut in eighths and add to a large bowl. Add the salt, pepper and paprika and mix well. Add the onion, bell pepper and celery. Mix in the remaining mayonnaise and the egg yolk mixture. It should coat the potatoes very well. Add a little more mayonnaise if necessary. Add the egg whites and parsley and mix well. Cover and refrigerate until cold.

Prep. time: 20 minutes
Cooking time: 30 minutes
Serves: 6-8

Menu:
Elaine Joseph - Potato Salad
David Krebs - Red Beans and Rice