• Source: Cooking Section, June 2003
• Dish Type: Sides

Creole Potato Salad

Ingredients

• 5 cups peeled and cubed potatoes
• 3 cups water
• 2 eggs
• 1 1/4 teaspoon salt
• 1 cup mayonnaise
• 1/4 cup minced stuffed olives
• 1/4 cup minced green bell peppers
• 1/4 cup minced celery
• 2 tablespoon minced onions
• 2 tablespoon minced green onions
• 1 tablespoon minced parsley
• 1 tablespoon sweet pickle relish
• 1 tablespoon white wine vinegar
• 1 tablespoon olive juice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

Put the potatoes, water, eggs and 1 teaspoon salt in a large saucepan. Bring to a boil and cook for 10 minutes. Drain the potatoes and chill in the refrigerator. Cool the eggs by running under cool tap water. Peel and dice the eggs. Combine the remaining ingredients in a bowl and stir to blend. Fold in the chilled potatoes and diced eggs. 

Makes 8 servings