I love potato salad, especially in the summertime with a nice piece of bar-b-Que chicken. My favorite is Creole Potato Salad with Hellmann’s Mayonnaise.
Yes, I know it’s winter but oh well, I still made potato salad today and it was good.
I grew up eating potato salad, it has always been a holiday favorite.
My Aunt Doris makes the best potato salad in the world.
Yes, I said world!
When I was a kid I looked forward to going to my Aunt Doris house every holiday because I knew we were having potato salad and yes a side of rice dressing.
The key to a great potato salad is Best Foods Mayonnaise and Sandwich spread and if you’re in the south that would be Hellmann’s. I hate to tell you this, but if you can’t find Best Foods, you must find a way to order it online or your potato salad is not going to taste the same, you may come close, but it want taste as good as it could.
I told you I was particular about my potato salad. This is the way my Aunt Doris makes it and this is the way I have made it since she gave me the recipe. Well, it wasn’t really a recipe, she didn’t have a recipe, actually my family doesn’t use recipes when they cook, but she told me the ingredient list and said “make sure you use Best Foods Mayonnaise” and I had to create my potato salad based on her brief explanation, LOL!
Sprinkle a pinch of cayenne to spice it up.
Creole Potato Salad with Hellmann’s Mayonnaise
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
4 Idaho Potatoes, boiled
4 eggs, boiled
3 tbsp. mayonnaise (heaping)
2 tbsp. relish (heaping)
3 tbsp. sandwich spread (heaping)
3 stalks celery, chopped
1/2 bunch green onions, chopped
1/4 c. red onion, chopped
1/4 c. white onion, chopped
1/2 tbsp. creole seasoning
1 tsp. black pepper
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
pinch of cayenne pepper
Rinse potatoes and in a large stock pot cover potatoes with cold water and bring to a boil. Boil potatoes for about 30 minutes or until tender. Use a fork to poke potatoes to check for doneness.
Peel potatoes and set aside.
In a separate pot add eggs, and cover with cold water. Bring eggs to a boil, then cover pot with a lid and turn off fire and allow eggs to steam in covered pot for 15 minutes. Peel and set aside.
Chop all the vegetables small and add to a large bowl. Dice potatoes into 3 inch chunks, add to bowl. Add seasonings, relish, sandwich spread and mayonnaise. Mix well.
After everything is mixed, take a knife and cut through mixture. This will allow you to cut potatoes smaller without mashing the potatoes up.
Chop through potato mixture until your desired texture is met, mix well, sprinkle cayenne pepper if desired. Refrigerate until ready to serve. Preferably overnight.