It’s officially BBQ season! That means it’s time to bring out the sides. This is one of my usual go to’s during the summer months. It’s the perfect chilled side that will go great with your BBQ menu. This is a fun twist to your standard potato salad recipe.
5 Russet potatoes
6 hard- cooked eggs, peeled and chopped
4 celery stocks chopped
2 Tbsp mustard
1 cup of mayonnaise
2 tbs of creole seasoning
1/2 tsp red pepper flakes
salt & pepper to taste
- Peel potatoes & cut into bite size pieces. Bring potatoes, 1 Tbsp of creole seasoning, 4 qt. water to a boil. Boil in a large pot over high for 20 min or until tender. Drain & cool in fridge for 30 min.
- Once potatoes have cooled toss together potatoes, eggs, celery, mayo, mustard, red pepper flakes, 1 Tbsp of creole seasoning.
*If you’d like to prep this ahead of time, I sometimes will make everything except the eggs the night before & just add the eggs the day of. This is full of flavor and the creole seasoning is the secret that will having this potato salad stand out from any other ones you’ve tried!! Enjoy!
