We make this salad every Sunday at the restaurant. I like to cook the potatoes til they’re soft so the dressing can penetrate deeply. But the true secret to our potato salad is the Zatarain’s mustard we have shipped up from New Orleans (see Resources, page 175). Sure, you can use another coarse-grain mustard, but once you’ve had a real Creole mustard, nothing else will give you satisfaction.
Recipe information
Yield
feeds 6
Ingredients
The Salad
The Dressing
The Garnish
Preparation
Step 1
Dropthe potatoes in a pot of well-salted boiling water. Cook til a fork pierces their tender flesh easily. Drain and cut the potatoes into 1-inch chunks, then throw them together in a large bowl with the eggs, onions, celery, garlic, Creole Seasoning, salt, and pepper.
Step 2
Make the dressing by whisking up the mayonnaise with the mustard and brown sugar. Pour over the potatoes and give everything a good stir. Taste for seasoning and add salt and Creole Seasoning if it needs it.
Step 3
Crumble the bacon on top right before serving.
