Warm Creole Potato Salad

Happy Mardi Gras Y’all…

I know Mardi Gras is a couple weeks away but folks, I’m a plum heels over head, up to my armpits and neck, right slap in the middle of our busiest part of the year – it’s winding down the Carnival Season here in Mobile. Carnival season starts in November with the announcement of the the season’s Debutantes and from then on, it’s a full gallop to the finish line. Not that I am comparing these young ladies to fillies whatsoever, but I don’t know how they maintain their stamina. Week after week, day after day with some going to two or more  social gatherings, parties and soirees within an evening. Grand, regal events where Mobile’s finest of royalty gather within the season to down millions of glasses of who knows what along with plates and dishes of lots of good food to eat. Now I am not in the social crowd mind you, but I do deal in business and enjoy observing from the outside looking in… the fact that at the end of my work day as the parting is just starting, I get to walk away is fine with me.

So with that I give you a few photos of a delightful, very flavorful potato salad we enjoy that is really great all season but so darn good with the heavy pre-lenten foods of Mardi Gras.


Warm Creole Potato Salad
this is a small helping, only feeding about 4 folks – adjust for crowds

2 pounds red potatoes, washed and cut into quarters
1/4 cup diced celery
1 small onion, diced

Creole Dressing:
2 tablespoons white wine vinegar
1/4 teaspoon celery seed
1/4 teaspoon dried crushed tarragon
1 teaspoon lemon juice
1 tablespoon small capers
1 teaspoon granulated sugar
1 teaspoon Hungarian paprika
1/2 teaspoon sea salt
1/2 teaspoon dry yellow mustard
1/2 teaspoon mustard seed
1/4 teaspoon coarse ground black pepper
1/2 cup light olive oil

In a large pot of boiling salted water, cook the potatoes until tender but still firm, about 15 minutes. Drain and return to pot with heat turned to lowest setting, uncovered. Allow potatoes to dry for about 5 minutes. Remove from heat.

In a bowl, combine the ingredients for the dressing whisking in the oil as the last addition. Then stir in the celery and onion and pour this over the hot potatoes. Fold just enough to incorporate, cover and let set to meld flavors before serving,

Note: This is really great served with crumbled bacon on top, but then, I didn’t have to tell you that, did I?

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