3 large potatoes
1/2 cup Creole mustard
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
4 large hard boiled eggs
4 tbsp. mayonnaise
1 tbsp. + 1tsp. mustard
1 tsp. vinegar
25 small green olives stuffed with pimentos, sliced
Potato Salad Recipe
Remove skin from potatoes and cut into 1-inch pieces. Boil until tender, then drain. Put cooked potatoes into a large mixing bowl, sprinkle with dry seasonings, and mix well. Cut the eggs in half. Place yolks in small bowl, and cut whites into the seasoned potato mixture. Mash yolks with a fork and add mayonnaise, mustard, vinegar, and olive slices. Mix until smooth, then add to potato mixture and mix until texture is to your liking. you can spice up potato salad with minced celery, thinly sliced green onions, minced shallots – just throw in a little of whatever you like!
Variation: In place of olives, use 1-2 tbsp. sweet pickle relish
