• Boil potatoes and eggs in a large pot (~ 8-quart pot) of water.
• While the potatoes are boiling start chopping all ingredients.

  Chop green onions, celery and pickles into small pieces.
• After 20-30 minutes, when the eggs are boiled, remove them from the water but let the potatoes continue boiling.
• Peel the boiled eggs and separate the whites from the yolks. Chop the whites of the 4 eggs into small pieces and set aside. In a small bowl, smash egg yolks with fork, add oil and whisk together vigorously to make your own mayonnaise.

  Add the store-bought mayonnaise and mustard and mix well. Homemade mayo and store-bought Mayo equals about 1 cup.
• Dice the egg white into small pieces and set aside.
• When potatoes are done pour off the boiling water. Let the potatoes cool slightly so they are easier to handle. Holding potato with a fork, and a sharp knife in the other hand, peel skin from potatoes. The skin comes off easily and does not take a lot of potato with it. Place peeled potatoes in large mixing bowl.
• Cut potatoes into approximately 1-inch squares. It is desirable for many potatoes to break apart. Sprinkle potatoes with salt and stir the cooked potatoes and sprinkle more salt. Set aside to cool.
• Add egg yolk/oil/mayonnaise mixture to potatoes, onions, celery, pickles and parsley. Add more mayo and mustard if needed to incorporate all the ingredients to a soft consistency but not runny.

  Add salt and pepper to taste.
• Put the potato salad in a serving bowl, sprinkle with paprika and refrigerate.
• This dish is best served cold. It is recommended to make this dish the day before it is to be served for optimal flavor.

Enjoy Keeping It Creole⚜️

Keeping It Creole, LLC