Creole Potato Salad

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Serves 8 Easy
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Ingredients (14)

  • 6 hard-cooked eggs
  • 2 pounds potatoes, thinly sliced
  • 2 cups carrots, thinly sliced
  • 1 cup green bell pepper, chopped
  • 1 cup red bell pepper, chopped
  • 2 cups celery, thinly sliced
  • - salt to taste
  • - pepper to taste
  • 1½ cups salad oil (vegetable oil)
  • 1 egg - at room temperature
  • ⅓ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • ¼ cups white vinegar
  • 3 Tablespoons minced onion

Summary

My Mother Louise (1912-1974), a life long resident of New Orleans, LA, made this refreshing salad as a side dish to her fried chicken. She passed the recipe on to me without amounts. She, as many in her generation, wrote nothing down so the amounts posted are the results of practice.

Instructions

  1. 1 1. Place eggs in a single layer in a saucepan.
  2. 22. Add enough cold water to cover eggs with 1 inch of water.
  3. 33. Cover pan and bring just to a boil, over high heat.
  4. 44. Remove from heat and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.)
  5. 55. After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water until completely cooled.
  6. 66. Drain and peel the eggs immediately.
  7. 77. Slice eggs about ⅛ inch thick and set aside.
  8. 8 1. Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes.
  9. 92. While potatoes are simmering, chop carrots and bell pepper about ⅛ inch thick and set aside.
  10. 103. Slice celery about ⅛ inch thick and set aside.
  11. 114. Drain potatoes in a colander.
  12. 125. When potatoes are just cool enough to handle, peel and about ⅛ inch thick and set aside.
  13. 13 1. In a large bowl alternate layers, about ⅓ cup each, of chopped carrots, chopped bell pepper and sliced celery.
  14. 142. Follow with a layer of potatoes and a layer eggs.
  15. 153. Season layers to taste with salt and pepper.
  16. 164. Repeat until all vegetables are used.
  17. 175. Do not stir.
  18. 18 1. Put ½ cup oil and remaining ingredients in a blender.
  19. 192. Cover and blend on low speed.
  20. 203. Remove cover and gradually blend in remaining oil.
  21. 214. Pour dressing over salad, cover and chill in the refrigerator for at least 3 hours before serving.
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