ATK Creole Potato Salad
Sides
Ingredients
Gather Your Ingredients
Potato Salad
3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
¼ cup white wine vinegar
Salt and pepper
3 hard-cooked large eggs, chopped
1 celery rib, chopped fine
½ green bell pepper, chopped fine
2 tablespoons minced fresh parsley
Rémoulade
1 ¼ cups mayonnaise
⅓ cup cornichons, drained and chopped
4 scallions, sliced thin
1 tablespoon prepared horseradish
2 teaspoons spicy brown mustard
2 teaspoons ketchup
2 teaspoons lemon juice
2 garlic cloves, minced
1 teaspoon paprika
¾ teaspoon Worcestershire sauce
½ teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
Directions
1. FOR THE POTATO SALAD: Combine potatoes, 8 cups water, 2 tablespoons vinegar, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are just tender, 14 to 17 minutes.
2. Drain potatoes thoroughly in colander, then transfer to large bowl. Drizzle remaining 2 tablespoons vinegar over hot potatoes and toss gently to coat. Let potatoes cool at room temperature for 30 minutes; then refrigerate until cool, about 30 minutes longer, stirring halfway through chilling.
3. FOR THE RÉMOULADE: Whisk all ingredients in bowl until combined.
4. Add eggs, celery, bell pepper, parsley, and rémoulade to chilled potatoes and fold gently to combine. Season with salt and pepper to taste. Cover and refrigerate to let flavors blend, about 30 minutes. Serve. (Salad can be covered and refrigerated for up to 2 days.)
Nutrition
Calories: 3379 calories