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Cajun Potato Salad
Makes 8 servings
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Ingredients
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2
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pounds medium red potatoes, peeled and cut into quarters
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1-1/2
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teaspoons salt, divided
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6
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eggs, hard-cooked
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1/4
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cup vegetable oil
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1/2
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teaspoon white vinegar
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3/4
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cup mayonnaise
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1
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teaspoon TABASCO® brand Pepper Sauce
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1
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sweet pickle, finely chopped
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1
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stalk celery, chopped
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1/2
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green bell pepper, chopped
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Fill 3-quart saucepan two-thirds full of cold water and bring to boil. Add potatoes and 1 teaspoon salt; cook over medium heat about 15 minutes or until tender. Drain.
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Peel eggs; separate yolks and whites. Mash yolks in large bowl; stir in oil and vinegar. Blend in mayonnaise, TABASCO® Sauce and remaining 1/2 teaspoon salt.
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Dice potatoes; add to mayonnaise mixture with pickle, celery and green bell pepper. Chop egg whites and add to salad. Stir gently to mix. Refrigerate until 15 minutes before serving.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Click here for printable version