Bayou Potato Salad
Bayou Potato Salad
Give traditional egg-potato salad a Cajun twist with a creamy mayonnaise-Tabasco dressing. This recipe will turn your barbecue into a spicy bayou celebration.Click Here for 15 Ways to Use Tabasco at Your Barbecue
Servings
6
Ingredients
- 2 pound red potatoes, peeled and quartered
- 4 hard-cooked eggs
- 1 cup mayonnaise
- 1/4 cup tabasco brand buffalo style hot sauce
- 2 teaspoon prepared mustard
- 1 stalk celery, finely chopped
- 1/3 cup finely chopped green onion
Directions
- Put the potatoes in a large saucepan and cover with water. Bring the potatoes to a boil, reduce heat, and cook until the potatoes are tender, or about 20 minutes. Drain the pot and set the potatoes aside to cool.
- Cut the eggs in 1/2, place the yolks in a large bowl, and mash the yolks with a fork. Chop the egg whites finely and add to the yolks. Stir in the mayonnaise, Tabasco Buffalo Style Sauce, mustard, celery, and green onion, and mix well.
- Dice the cooled potatoes and stir into the mayonnaise mixture until well blended.