Recipe
Ingredients
Green Onion Salad Dressing
- 1½ cups mayonnaise
- ½ cup green onions, roughly chopped (reserve a tablespoon or so of green tops for serving)
- 1½ tablespoons Creole or brown mustard
- 1 tablespoon apple cider vinegar
- salt and pepper (to taste)
Potato Salad
- 4-6 medium Yukon gold or russet potatoes, cut in quarters
- 6 large eggs
- ¼ cup yellow onion (finely chopped)
- ¼ cup celery (finely chopped)
- ¼ cup green bell pepper (finely chopped)
- 1-2 teaspoons cayenne (red pepper) (more or less to taste)
- 2 teaspoons Creole or brown mustard
- 1 teaspoon salt
- ¼ teaspoon white pepper (more or less to taste)
- paprika
Instructions
- In a large saucepan, place potatoes and eggs and cover with water ½ inch over the top. Bring to a boil, then reduce heat and simmer 15 minutes.4-6 medium Yukon gold or russet potatoes, cut in quarters, 6 large eggs
- While potatoes and eggs are cooking, place all salad dressing ingredients into a blender or food processor and blend until smooth. Refrigerate until ready to use.1½ cups mayonnaise, ½ cup green onions, roughly chopped, 1½ tablespoons Creole or brown mustard, 1 tablespoon apple cider vinegar, salt and pepper
- Drain potatoes and eggs, cover with ice water let sit for 5 minutes.
- Cut the potatoes into ¼ inch pieces and place into a large bowl.
- Peel and roughly chop the boiled eggs. Add to the potatoes.
- Add the remaining ingredients, including dressing and fold gently until mixed. Cover and refrigerate at least an hour before serving.¼ cup yellow onion, ¼ cup celery, ¼ cup green bell pepper, 1-2 teaspoons cayenne (red pepper), 2 teaspoons Creole or brown mustard, 1 teaspoon salt, ¼ teaspoon white pepper
- Sprinkle with paprika and finely chopped green onion leaves for serving.paprika