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.

　　

Ingredients

feeds 6

　　

The Salad

2 pounds red potatoes

　　4 hard-cooked eggs, peeled and chopped

　　1/2 cup minced red onion

　　1 cup diced celery

　　4 cloves garlic, minced

　　2 teaspoons Creole Seasoning (page 167)

　　2 teaspoons kosher salt

　　1 teaspoon black pepper

　　

The Dressing

1 cup mayonnaise

　　1/2 cup Creole mustard (preferably Zatarain’s) or spicy brown mustard

　　1 teaspoon brown sugar

　　

The Garnish

4 strips cooked bacon, crumbled (optional)

　　

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.

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