Bayou Potato Salad

Bayou Potato Salad
Staff Writer

Give traditional egg-potato salad a Cajun twist with a creamy mayonnaise-Tabasco dressing. This recipe will turn your barbecue into a spicy bayou celebration.

Click Here for 15 Ways to Use Tabasco at Your Barbecue

6
Servings
149
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds red potatoes, peeled and quartered
  • 4 hard-cooked eggs
  • 1 Cup mayonnaise
  • 1/4 Cup Tabasco brand Buffalo Style Hot Sauce
  • 2 Teaspoons prepared mustard
  • 1 stalk celery, finely chopped
  • 1/3 Cup finely chopped green onion

Directions

Put the potatoes in a large saucepan and cover with water. Bring the potatoes to a boil, reduce heat, and cook until the potatoes are tender, or about 20 minutes. Drain the pot and set the potatoes aside to cool.

Cut the eggs in 1/2, place the yolks in a large bowl, and mash the yolks with a fork. Chop the egg whites finely and add to the yolks. Stir in the mayonnaise, Tabasco Buffalo Style Sauce, mustard, celery, and green onion, and mix well. 

Dice the cooled potatoes and stir into the mayonnaise mixture until well blended.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
20mg
7%
Carbohydrate, by difference
19g
15%
Protein
7g
15%
Vitamin A, RAE
44µg
6%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
50mg
5%
Choline, total
15mg
4%
Fiber, total dietary
2g
8%
Folate, total
20µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
17mg
5%
Niacin
2mg
14%
Phosphorus, P
74mg
11%
Selenium, Se
8µg
15%
Sodium, Na
240mg
16%
Water
171g
6%
Zinc, Zn
1mg
13%

Potato Salad Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Salad Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Potato Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.