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Potato Salad - New Orleans by


10 med. red potatoes, boiled and peeled
6 hard-boiled eggs, whites and yolks separated
1 med. size finely chopped white onion
1/2 c. finely sliced green onions
3/4 c. finely chopped celery
4 tbsp. finely chopped parsley
1 lg. pickled chili pepper, minced
3/4 c. crumbled bacon
1 1/2 c. real mayonnaise
2 tbsp. yellow prepared mustard
Salt and black pepper to taste
2 tsp. paprika


Start off by chopped the potatoes until they are in chunks about an inch of so square.
Next, mix into the potatoes, one ingredient at a time, the onions, green onions, celery, and parsley. And when everything is thoroughly blended, coarsely chop the egg whites and stir them in. Now gently fold.

Next, in a separate bowl, cream together the mayonnaise, egg yolks, and yellow mustard. And I mean cream it until you end up with nothing but a yellowish paste that is smooth and silky. This is the secret step to making a good-tasting potato salad!

At this point, you want to gently fold the egg yolk and mayonnaise paste into the potatoes--being careful not to mash too many of the potato chunks. Then stir in half of the paprika, chopped chili pepper and crumbled bacon and season the salad to taste with the salt and black pepper. Be careful not to over-salt, however, or you'll lose the delicate enhancement of the individual ingredients.

Finally, sprinkle on the remaining paprika to garnish and color the top. Then cover the potato salad with plastic wrap and chill it in the refrigerator for at least an hour before you serve it.

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