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Mardi Gras: Avery Island Green Potato Salad

Source of Recipe

TABASCO® PepperFest Cookbook


List of Ingredients

2 pounds medium-size red potatoes, peeled & quartered

2 teaspoons salt, divided

6 hard-cooked eggs

1/4 cup vegetable oil

4 tablespoons TABASCO brand Green Pepper Sauce

3/4 cup mayonnaise

1 stalk celery, finely chopped

1/4 cup sweet pickle relish




Recipe

Place potatoes in a large saucepan and cover with water. Bring to a boil and add 1 teaspoon salt. Cook over medium heat 15 minutes or until tender. Drain and set aside to cool.

Cut eggs in half and place yolks in large bowl; mash yolks with a fork and stir in oil and TABASCO® Green Pepper Sauce. Add mayonnaise and remaining 1 teaspoon salt and mix well. Dice potatoes and add mayonnaise mixture along with celery, bell pepper and pickle relish. Finely chop egg whites and stir into salad, mixing well. Refrigerate until ready to serve.

8 servings