4 servings
YouTube instructional video is at the bottom.
What you’ll need
2 Russet potatoes
5 Large eggs
Mayonnaise
Sweet Relish
Vinegar
Mustard
Seasonings
Salt
Tony Chachere’s creole seasoning
Onion
Celery
Parsley
Tools you’ll need
Potato Masher
Potato peeler
Medium sized bowl
Preparation of ingredients
Step 1- Chop half of a yellow onion, 2 ribs celery and a bunch of parsley. Make sure you rinse your celery and parsley before you chop it.
Step 2- Peel 2 Russet potatoes. Chop Potatoes into medium sized chunks.
Step 3- In a medium sized bowl filled halfway with water add 1 teaspoon of vinegar and stir. Add Chopped potatoes into vinegar and water solution. Let sit for 10 minutes. After 10 minutes add your potatoes into a strainer
***Preheat fire to medium high heat***
Step 4- Bring 2 1/2 quarts of water to a boil. Step 5- Add 2 teaspoons salt, and potato cubes. Stir all ingredients together. Add 5 eggs. Let boil for 12 minutes.
Step 6- Remove eggs first then and add potato cubes into a strainer. Let potatoes cool completely.
Step 7- Crack the top and bottom shell of eggs of all 5 eggs. Carefully peel shell off of eggs while rinsing eggs off with cold water.
Step 8- Cut an incision going all around each egg white using a sharp knife. Be careful not to go too deep. Separate the egg yolks from the egg whites. Place egg yolks into a separate bowl.
Step 9- Chop egg whites until minced.
Step 10- Smash egg yolks into a bowl using a spoon.
Step 11- Add 1/3 Cup mayonnaise, 2 teaspoons mustard and 1/2 teaspoon Zatarain’s creole seasoning into bowl with smashed egg yolks. Stir all ingredients together.
Step 12- Add 1/4 Cup chopped yellow onion, 1/4 cup chopped celery, 1/4 Cup relish and your chopped egg whites into bowl with potatoes. Stir all ingredients together.
Step 13- Add your mayonnaise mixture. Stir all ingredients together. Sprinkle fresh parsley on top of potato salad. Once done place potato salad into fridge. Keep potato salad in the fridge at all times.
Serve cold and enjoy!
YouTube instructional video
