Celestine Dunbar's Creole Potato Salad

Salad

Serves 8

Recipe courtesy of Celestine Dunbar, Dunbar's Restaurant, New Orleans

Ingredients:

5 pounds Irish potatoes
6 hard-boiled eggs, chopped
3 generous tablespoons sweet pickle relish
1 generous tablespoon yellow mustard
1 teaspoon black pepper (or to taste)
1 tablespoon Creole seasoning-spice mix (or to taste)
2 tablespoons dried parsley
1/2 cup mayonnaise
Optional garnish: Sliced hard-boiled egg. Sprigs of fresh curly parsley

Creole Potato Salad

Click image to enlarge

Method:

Peel and coarsely dice potatoes. Cook in boiling water until tender, about 20 minutes. Drain.

In large bowl combine potatoes and remaining ingredients. Gently fold to incorporate. Allow to cool. Garnish with sliced egg and parsley. Serve at room temperature or chilled.