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Salads, Creole | |
| 2 1/2 pounds red potatoes, diced into 1 1/2-inch pieces Kosher salt and freshly ground black pepper 1/4 cup minced yellow onion 1/2 cup finely diced celery 1 cup mayonnaise 1/4 cup diced scallions (from about 2 scallions; save the dark green tops for garnish) 1 tablespoon Creole mustard 1 tablespoon apple cider vinegar | |
| To a pot with cold water, add the potatoes and 2 tablespoons salt. Cook until the potatoes are fork-tender, 15 to 20 minutes. To a food processor, add the yellow onion and celery, pulsing until the vegetables are nice and fine. Transfer to a large bowl, then add the mayonnaise, scallions, mustard and vinegar. Add the warm potatoes to the dressing; this allows for the potatoes to soak up the flavors of the dressing. While mixing the potatoes in the dressing, gently mash some of the potatoes with the back of a wooden spoon so that they aren’t all in large pieces. Cover and refrigerate for 1 hour or overnight; the longer the potato salad sits in the refrigerator, the better the flavor will be. Garnish with the scallion tops and serve. | |
Excellent | |
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