Excellent Potato Salad

[beadist]

This is how it appeared in our paper many years ago. I've been making it ever since. It really is the best I've ever tasted.

The only thing I do differently is to substitute horseradish sauce (like the Kraft mix) for the mustard.

Cheramie Sonnier, assistant food editor for The Advocate, interviewed Leo Gascon a few years ago. One of the recipes he shared was his potato salad, which his daughter claims is "the world's best." Sonnier raved about it and had me try it. We have both been making it ever since.
Gascon told me this is his version of combining his mother's and his sister's recipes. There are as many eggs as there are potatoes in his recipe. He adds plenty of parsley, green onions and celery, plus garlic and onion powder.


WORLD'S BEST POTATO SALAD

6 medium red potatoes
6 large eggs
1/4cup chopped fresh parsley
1/2cup chopped green onions with tops
1/2cup chopped celery
1 1/4tsps. salt (or less if desired)
1 tsp. black pepper
1 tsp. garlic powder
2 tsps. onion powder
1 tbl. mustard
1 cup mayonnaise


1. Boil potatoes and eggs together. Remove eggs from boiling water after 10 minutes, and allow to cool.

2. Remove potatoes after 45 minutes and peel under cool water. Dice warm potatoes into 1-inch cubes in a large bowl.

3. Cut eggs in half and remove yolks. Crumble yolks in small bowl. Add the salt, black pepper, garlic powder and onion powder to the yokes along with some of the mayo. Mix well, then spoon into the large bowl. Slice and dice egg whites (medium dice) and place in bowl with potatoes.

4. Add parsley and green onions to the large bowl.

5. Add mustard and mayonnaise and mix well.
Serves 8.

[Yamma]

Sounds awesome - I'll have to try it out!


and maybe add bacon

[Bucwheat]

Maybe that is why my po salad is never as good as others,I used white potatos.