Avery Island’s Cajun Potato Salad
(from saymyname’s recipe box)
Source: In 'Yummy Potatoes' by Marlena Spieler
Serves 6 peopleIngredients
- 1 1/2 lbs small new potatoes
- 1 tablespoon sour cream (heaping)
- 1 tablespoon mayonnaise (heaping)
- 4 green onions, chopped
- 1/4 green bell pepper, chopped
- 1/2 teaspoon celery seed
- 1/4-1/2 teaspoon yellow mustard
- 1 -2 teaspoon Worcestershire sauce
- 1 -2 hard-cooked egg, shelled and diced
- 1/2 teaspoon horseradish
- 1 teaspoon spicy brown mustard (or mustard seeds)
- Tabasco sauce (a few drops or to taste)
- salt
- pepper
Directions
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Boil potatoes in their skins until just tender; pour off the water and set aside.
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When cool enough to handle, either remove the skins or leave them on; then cut them into bite-size pieces, either halves, quarters, or chunks, depending on their size.
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Transfer the potatoes to a big bowl; mix in the sour cream, mayonnaise, green onions, bell pepper, celery seeds, yellow mustard, Worcestershire sauce, eggs, horseradish, and brown mustard.
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Toss well and taste; add more horseradish or brown mustard if you want.
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Season to taste with Tabasco and salt and pepper; chill a few hours until ready to serve.