5-pound bag medium size red potatoes, boiled and peeled
1 small finely chopped white onion
½ cup finely sliced green onions
1 cup finely chopped celery
1 dozen hard-boiled eggs, whites and yolks separated
2-3 cups real mayonnaise (as desired)
1 tablespoon yellow prepared mustard
Course ground black pepper to taste
Frank Davis Sprinkling Spice as desired
1/4 cup finely minced parsley for garnish
Paprika for garnish
Next, mix into the potatoes—one ingredient at a time—the onions, the green onions, and the celery.
At this point, you want to gently fold the egg yolk and mayonnaise paste into the potatoes—being careful not to mash too many of the potato chunks. Then shake on the black pepper and Sprinkling Spice seasoning.
This recipe makes a potato salad that goes good with almost anything from crispy oven-fried shrimp to barbecued chicken to pot-roasted pork to boiled crawfish to grilled fresh tuna. !
Danged! I just made myself ravenously hungry!!!
Use small Irish potatoes in this dish, but not “B” size creamer potatoes.
This potato salad is equally good served hot as well as cold.