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Mardi Gras: Real Potato Salad

Source of Recipe


From "Louisiana Real and Rustic" by Emeril Lagasse






List of Ingredients



• 1-1/2 pounds medium red potatoes, scrubbed
  
• 4 hard-boiled eggs, coarsely chopped
  
• 1/2 tsp salt
  
• 1/4 tsp cayenne
  
• 1/4 tsp freshly ground black pepper
  
• 1/4 cup chopped celery
  
• 1 Tbsp chopped green onions
  
• 1 Tbsp chopped parsley
  
• 1/2 recipe One-Egg Mayonnaise (recipe follows)
  
• 2 Tbsp Creole or whole-grain mustard
  






Instructions



1. Put the potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, for 25 to 30 minutes, or until fork-tender. Drain and cool.
   
   
2. Peel and cut the potatoes into 1-inch chunks. Put the potatoes in a salad bowl.
   
   
3. Add the eggs, salt, cayenne, black pepper, celery, green onions, and parsley. Combine the mayonnaise and mustard, and add to the bowl. Toss to mix well. Serve immediately, or refrigerate and serve slightly chilled.
   
   Makes 4 servings.
   
   ..........
   
   ONE-EGG MAYONNAISE
   
   • 1 egg
   • 1 Tbsp fresh lemon juice
   • 1 cup olive oil
   • 1/8 tsp freshly ground black pepper
   • 1/2 tsp salt
   
   In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt, and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (Best if used within 24 hours.)
   
   Makes 1-1/4 cups.