Cooking Classics
The Technique
Creole Potato Salad
Creole Potato Salad is a classic combination of flavors that pairs well with traditional barbecue or a smoky bowl of Chicken & Sausage Gumbo. The later, an iconic Louisiana combination, is popular during the cooler months but may certainly be enjoyed anytime. Russet potatoes are boiled whole which offers a creamy texture to this classic while the mustard provides distinctive taste. Sweet onion & celery not only give it excellent flavor but a bit of crunch as well for lovely texture. Learn how to make Creole Potato Salad in your very own kitchen.
Creole Potato Salad
makes 8 servings
2 1/2 lbs russet potatoes
1 1/4 cup mayonnaise
1 Tbsp Creole mustard
1/3 cup chopped sweet onion
1 celery rib, chopped
1 1/2 tsp Creole seasoning
Garnishes: Fresh parsley & scallions
Bring the potatoes & water to cover to a boil over Medium-High heat. Reduce the heat to Medium & simmer 30 minutes or until potatoes are fork tender. Drain & let stand 15 minutes. Peel the warm potatoes using a paring knife. Cut the potatoes into 1-inch pieces. Stir together the mayonnaise, 1 Tbsp Creole mustard, the onion, the celery & the seasoning in a large bowl. Fold the potatoes into the dressing mixture. Do not over blend. Garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Creole Potato Salad
Potato salad is a reliable side dish when entertaining is in order as it may be prepared in advance up to a day ahead then served at your convenience. Variations including Classic Potato Salad, Bacon-Ranch Potato Salad & Creole Potato Salad may be paired with all sorts of foods beautifully. Scallions & parsley not only provide nice color as a garnish but good taste, too. Be certain to add them over the surface just before presenting to guests.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Stir together the mayonnaise, 1 Tbsp Creole mustard, the onion, the celery & the seasoning in a large bowl.
No. 2
Fold the potatoes into the dressing mixture.
No. 3
Do not over blend. Garnish, if desired.
The Tune
“Misty” Sarah Vaughan
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