Creole Potato Salad PDF Print E-mail
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Wednesday, 22 June 2011 16:06

5 pounds potatoes (preferably Yukon Gold) 1 large onion, finely chopped 4 ribs celery, finely chopped 6 green onions, finely chopped 6 hard-cooked eggs, finely chopped 2 TBS minced parsley 2 beef bouillon cubes 2 TBS dry white...

 

  • 5 pounds potatoes (preferably Yukon Gold)
  • 1 large onion, finely chopped
  • 4 ribs celery, finely chopped
  • 6 green onions, finely chopped
  • 6 hard-cooked eggs, finely chopped
  • 2 TBS minced parsley
  • 2 beef bouillon cubes
  • 2 TBS dry white wine
  • 5 TBS olive oil
  • 2 TBS wine vinegar
  • 2 TBS lemon juice
  • 4 drops Tabasco sauce
  • 1 pinch powdered thyme
  • Salt & black pepper to taste
  • 1 cup mayonnaise (recipe below)

Mayonnaise:

  • 2 egg yolks
  • Salt and pepper
  • ¼ tsp dry mustard
  • ¾ cup olive oil
  • 2 TBS lemon juice
  1. Boil potatoes until soft; drain and cool
  2. Peel and cut potatoes into slices about 1/4” thick; place in bowl
  3. Add olive oil, wine vinegar, and lemon juice and mix well
  4. Add onion, celery, green onions, parsley, and eggs and mix gently
  5. Add wine, Tabasco, thyme, and salt and pepper to taste
  6. Put bouillon cubes in about 2 TBS water and allow to slowly boil until cubes are dissolved; pour over the salad
  7. Pour mayonnaise mixture (recipe below) over the salad and mix well

Mayonnaise:

  1. Beat egg yolks and seasonings in bowl with whisk or electric mixer until thick
  2. Add the oil, drop by drop, beating continuously
  3. Stir in 1 TBS of the lemon juice at point when mixture turns thick; then add remaining oil at about 1 TBS at a time
  4. When all oil is added, add remaining lemon juice, salt and pepper

Serves 10-12

 

Last Updated on Wednesday, 06 July 2011 02:25