New Orleans Potato Salad
Bring water to boil then reduce heat and simmer for 15 to 20 minutes until potatoes are fork tender.
New orleans potato salad. Bring to a simmer and cook until potatoes are tender approximately 20 minutes. Boil potatoes in a large pot until fork tender. Add remaining ingredients and toss to mix thoroughly. Add cooled chopped potato and chopped eggs.
Red potatoes cut into 34 inch chunks 34 cup hellmanns or best foods real mayonnaise 13 cup chopped celery 13 cup chopped green bell pepper 14 cup chopped onion 14 cup sweet pickle relish 1 tsp. Step 1 start off by chopped the potatoes until they are in chunks about an inch of so square. New orleans bill knows creole foods. Step 2 next mix into the potatoes one ingredient at a time the onions green onions celery and parsley.
Step 4 now gently fold. Mash 1 potato with a fork. Quarter the potatoes and place in a large mixing bowl. Step 5 next in a separate bowl cream together the mayonnaise egg yolks and yellow mustard.
Place potatoes in a large saucepan over medium high heat and cover with cold salted water. Hot pepper sauce 1 tsp. Drain potatoes and place them in a large bowl. Drain and cool in refrigerator for at least 4 hours or overnight.
Step 3 and when everything is thoroughly blended coarsely chop the egg whites and stir them in. Add crab boil and a few big pinches of salt. Peel when cool enough to handle. White vinegar 12 tsp.
Place mashed potato in bottom of a large mixing bowl.