Creole Potato Salad
6 hard boiled eggs, chopped
1 small red onion, chopped fine
2 celery stalks, diced
1/4 cup green onions, sliced thin
1 large dill pickle, chopped fine
1 tsp. white vinegar
1 tsp. sugar
3/4 cup, more or less, light mayonnaise
1/4 cup Creole mustard
2 tbs.'s yellow mustard
1 tbs. Creole or Cajun seasoning
Salt to taste
Place the potatoes and the eggs in a large pot of water with 1 teaspoon of salt. Water line should be 2 inches above potatoes. Bring to a boil and cook for 15 minutes. Drain and allow to cool slightly. Meanwhile mix the sugar, vinegar, mayonnaise, and mustard in a large bowl. Add the potatoes and mix gently, while they are still warm. Add the chopped eggs, dill pickle, onions, celery, Creole seasoning, and salt, and mix gently until well combined. Chill for at least one hour before serving. Garnish with fresh parsley and a sprinkling of more Creole seasoning
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For more of my cook-out recipes, click here.
Here's another little clip that I took at this year's Festival International. Nathan and the Zydeco Cha Chas were moving the crowd and there was a whole lotta nitty-gritty dancin' going on.
Let the good times, roll, cher!
Wishing you all a fun and safe Memorial Day!