Creole Potato Salad
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Prep: 10 min. • Cook: 12 min. • Serves: 8
- 3 lbs. Biggins® potatoes, scrubbed, peeled and cubed
- ½ c. mayonnaise
- ½ c. Creole mustard
- 1 tbsp. red wine vinegar
- 1 tsp. salt
- 1 tsp. prepared horseradish
- ½ tsp. dried thyme
- ¼ tsp. garlic powder
- ¼ tsp. ground red pepper
- 6 hard-cooked eggs, chopped
- 1 medium-size sweet onion, diced
Cook potatoes in boiling salted water for 12 minutes, or until tender; drain and cool slightly.
While potatoes are cooking, stir together mayonnaise, Creole mustard and next 6 ingredients in a large bowl.
When potatoes are cool, add potato, egg and onion, tossing gently with mayo mixture.
Serve at room temperature or chilled.