This is a great make-ahead salad, as extra time chilling in
the refrigerator helps the flavors sink into the potatoes.
- 2 pounds Yukon gold or new potatoes, scrubbed clean (peel on or off,
your choice), cut in 1 to 2-inch chunks
- 6 hard-boiled
eggs, coarsely chopped
- 1 small onion, chopped
- 2 stalks celery, diced
- 1 green pepper, diced
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1/2 cup Creole mustard
- 3/4 cup mayonnaise (less or more to taste)
- Cajun seasoning, for garnish
1 Place potatoes in a large pot, cover with cold
water by an inch. (If you haven't already hard boiled the eggs, you can
boil the eggs with the potatoes.) 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.
2 While you are boiling the potatoes, mix the sugar, vinegar,
mayonnaise and mustard in with the celery, peppers and onion in a large
3 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.
4 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.