Gina's Potato Salad

Ingredients: 

5 lbs Idaho Potatoes Skin on 
4 eggs
3 tb dill pickle relish, 
1 small onion chopped in food processor
5 stalks celery chopped in food processor
1.5 cup dukes mayonnaise
1 tb French’s Yellow Mustard
1 tsp Cayenne Pepper 
2 tb Creole Seasoning 

 

Instructions

1. Bring a 6 qt pot of water to boil. Using a spider, lower your potatoes into boiling water, followed by lowering your eggs.

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2. Boil potatoes until fork tender and boil eggs for 9 minutes until hard boiled.

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3. While potatoes and eggs are boiling, chop onion and celery in a food processor.

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4. After 9 minutes, peel and chop eggs in food processor after you boil. 

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5. Remove hot potatoes and rub off potato skin with a towel.

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6. Place inside a larger container and mash the potatoes.

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7. Season with cayenne pepper and Tony's.

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8. Add mustard and mayo.

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9. Mix very well and adjust seasonings if necessary.

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10. Refrigerate for at least 1 hour of service.