Creole Potato Salad

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Well here is one that will set your toes on fire.

It is from the cooking class we had on cajun cooking.

You can reduce the amount of hot spice but it is the best I have had

in a long, long time, watch out this is very spicy but oh so good

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3 lbs red skinned pot (you don't have to peel them)

6 large eggs, hard boiled, peeled and chopped

1 bunch scallions chopped

4 stalks celery, chopped

juice of 2 lemons

1/2 cup dill pickles...finely chopped

1 cup good mayo no miracle whip

2 T cream style mustard (hot dog style..plain old yeller)

1 tablespoon horseradish

1 tablespoon Course salt

2 teaspoons black pepper

2 teaspoons cayenne pepper

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Cook potatoes whole starting in COLD water and cover. (I didn't realize there was a

difference. Since potatoes are stored cold and in the dark they

really taste better and cook different if started out cold and covered. I always did

this ...but we did it both ways...the texture in the potatoes was really different.)

Check the Potatoes. (run under cold water to stop the cooking process)

When cool enough to handle, cut into medium sized pieces. Add rest of ingredients

and mix well. Refrigerate.

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One of Sue's Cooking School Recipes!