Potato Salad with a Creole Touch
4 Idaho Potatoes, boiled
4 eggs, boiled
3 tbsp. mayonnaise (heaping)
2 tbsp. relish (heaping)
3 tbsp. sandwich spread (heaping)
3 stalks celery, chopped
1/2 bunch green onions, chopped
1/4 c. red onion, chopped
1/4 c. white onion, chopped
1/2 tbsp. creole seasoning
1 tsp. black pepper
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
pinch of cayenne pepper
Rinse potatoes and in a large stock pot cover potatoes with cold water and bring to a boil. Boil potatoes for about 30 minutes or until tender. Use a fork to poke potatoes to check for doneness.
Peel potatoes and set aside.
In a separate pot add eggs, and cover with cold water. Bring eggs to a boil, then cover pot with a lid and turn off fire and allow eggs to steam in covered pot for 15 minutes. Peel and set aside.
Chop all the vegetables small and add to a large bowl. Dice potatoes into 3 inch chunks, add to bowl. Add seasonings, relish, sandwich spread and mayonnaise. Mix well.
After everything is mixed, take a knife and cut through mixture. This will allow you to cut potatoes smaller without mashing the potatoes up.
Chop through potato mixture until your desired texture is met, mix well, sprinkle cayenne pepper if desired. Refrigerate until ready to serve. Preferably overnight.