Sunday, June 04, 2006

Cooking: Potato Salad

Potato salad

5-6 medium-size Yukon potatoes
3-4 hard boiled eggs
1/2 cup mayonnaise
3T jalapeno mustard
2T Tony Chachere's
1T dried basil
2T fresh chives, chopped
1 tsp celery seed
freshly ground black pepper

Peel and quarter the potatoes. Boil the potatoes for 15-20 minutes, test with a knife for doneness.
Hardboil the eggs, also about 15-20 minutes. Let both cool. When cool, cut potatoes into cubes, and quarter the eggs. Put in a bowl with the rest of the ingredients. Mix thoroughly, taste, adjust seasoning as necessary. Chill for two hours before ser ving.

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