Potato Salad

Name: Potato Salad
Cuisine: American
Ingredients: 3 lb. russet potatoes; 6 eggs; 2 tbsp fine-diced onion; 2 tbsp green onion or chives; 1 tbsp parsley; 1/2 lemon juices; 3/4 cp mayo; 2 tbsp creole mustard; 3 tbsp minced pickled jalapeños plus 2 tbsp of the juice; 4 dashes hot sauce; Salt and pepper

3 steps

Boudreaux's Potato Salad will perfectly complement any gumbo!

Updated at: Thu, 17 Aug 2023 02:51:29 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories2352.4 kcal (118%)

Total Fat153.8 g (220%)

Carbs187.8 g (72%)

Sugars22.1 g (25%)

Protein52.4 g (105%)

Sodium3204.4 mg (160%)

Fiber28.5 g (102%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 lbrusset potatoes

6eggs

2 Tbsponion

fine-diced

2 Tbspgreen onion

or chives

1 Tbspparsley

0.5lemon juice

0.75 cpmayo

2 Tbspcreole mustard

3 Tbsppickled jalapeños

minced, plus 2 tbsp of the juice

4 dasheshot sauce

salt

pepper

Instructions

Step 1

Peel, wash and cube potatoes. Boil until tender. Strain and let cool.

Step 2

Boil eggs. I gently place in boiling water for 12 minutes then run them in cold water until cooled. Peel and set on paper towel to dry. Half eggs and place yolks in one bowl and whites separately. Rough chop whites.

Step 3

With a fork smash egg yolks until smooth. Add in all wet ingredients. Generously add salt and pepper. Add this to potatoes and mash until desired consistency is reached. I like mine to be somewhat chunky. Add in vegetables and egg whites and fold in. Taste for seasonings.

View on boudreauxsbackyard.com

↑Support creators by visiting their site 😊