WEBCut the potatoes into ½-inch cubes. Heat 4-5 cups of water in a large pot over medium-high heat. Once the water comes to a boil, add the potato cubes and 4 eggs to the pan. Reduce the heat to low. Cover the pan with a lid and cook for 12-15 minutes or until the potatoes are fork-tender.
Preview
See Also: louisiana cajun potato salad recipeShow details
WEBPrepare the ingredients: cut the potatoes into uniformly size chunks, chop the celery, onions, dill pickles and eggs. Measure and combine the mayonnaise and yogurt in a small bowl. STEP 1: Place the chopped potatoes into a saucepan and fill the pan with cold water until the water is about an inch over the potatoes.
See Also: Potato Recipes, Potato Salad RecipesShow details
WEBInstructions. Place the chopped potatoes and the eggs in a large pot, then cover with water and add a pinch of salt. Bring the pot to a rolling boil over medium-high heat. Boil for about 15 minutes, or until the potatoes are fork-tender and the eggs are cooked through. Drain the potatoes and eggs over a colander.
WEBAug 16, 2020 · Drain potatoes and eggs, cover with ice water let sit for 5 minutes. Cut the potatoes into ¼ inch pieces and place into a large bowl. Peel and roughly chop the boiled eggs. Add to the potatoes. Add the remaining ingredients, including dressing and fold …
WEBStir together mayonnaise, pickle juice, Creole mustard, and Cajun seasoning in a large bowl. Add bell peppers, pickles, celery, hard-cooked eggs, scallions, cooled potatoes, and three-fourths of the bacon pieces; stir gently until evenly coated (trying not to break bacon pieces or eggs). Transfer to a serving bowl, and garnish with remaining
WEBDrain and let steam too cool. Hard boil the eggs, let cool, and peel and chop. Chop the green bell pepper, red onion and celery. In a large bowl, whisk together the mayonnaise, pickle relish, mustard and Cajun seasonings. Add the cooked potatoes, eggs and veggies to the dressing and gently toss to combine.
WEBContinue to boil the potatoes until fork tender (approximately 25-30 minutes). Drain the potatoes and allow them to cool. Finely chop the celery, green onions and sweet peppers. Peel and chop the eggs, then mix with the vegetables in a large bowl. Chop the potatoes into 1 inch cubes then mix all together with the vegetables.
See Also: Egg Recipes, Potato RecipesShow details
WEBCut the red potatoes in half. Place into a large pot and cover with cold water. Place the pot on the stove and bring the potatoes to a boil. Reduce heat and simmer for 15 minutes, or just until potatoes are fork tender but still firm. Drain the water from the potatoes, and place them into the refrigerator to cool.
WEBDrain the water and allow the potatoes to cool slightly. Prepare the dressing. Toss together the cajun seasoning. Add that and all of the dressing ingredients together in a small bowl and whisk until smooth.*. *You can start out with a portion of the cajun seasoning and then add more to taste if desired.
See Also: Lemon Recipes, Potato RecipesShow details
WEBStep Two: Meanwhile, stir together the mayo, yogurt, and seasoning in a large bowl. Step Three: Add the cooled potatoes, peppers, and onions to the bowl. Gently toss until coated with the dressing. Step Four: Chill for at least 2-3 hours before serving.
WEBThis salad is perfect to serve for get- Make This creamy and super delicious Louisiana Style Cajun Potato Salad in under 30 minutes using simple ingredients.
WEBCut potatoes into small cubes and set into a large mixing bowl, mashing some of them a bit while still warm (leave plenty of chunks). Peel the eggs and take out the yolks; set them aside for now and just chop the white parts up, add to the potatoes along with the pickles. Take your reserved egg yolks and mash them in a small bowl along with oil
See Also: Food Recipes, Potato RecipesShow details
WEB3 pounds new potatoes, halved or quartered if large. In a large Dutch oven, add potatoes, dried shrimp, and crab boil. Cove with water and bring to a gentle boil over medium-high heat. cook until potatoes are tender, 20 to 25 minutes. Drain potatoes and shrimp in a colander. In a large bowl, combine potato mixture, tasso, eggs, mayonnaise
WEBDRAIN: Drain potatoes allow to cool for about 15 minutes. MIX: While potatoes are cooling, add mayonnaise, creole mustard, pickles, green onions, parsley, hot sauce, black pepper, paprika, onion powder, garlic powder, and cayenne pepper …
WEBAfter the water has been boiling for 10 minutes, remove the hard-boiled eggs and continue boiling the potatoes until they are almost falling apart. Strain the water and let the potatoes begin to cool off a little. Peel the boiled eggs and slice them in half. Put the whites in one bowl and the yolks in another bowl.
WEBStrain potatoes and eggs in a colander until all of the water has drained and evaporated and the potatoes are dry (about 10 minutes). This step is very important, as you do not want any amount of excess water being poured into the potato salad. 4. Remove eggs from the strainer, peel, and dice. Then, place potatoes and eggs into a large mixing bowl.
See Also: Gumbo Recipes, Potato RecipesShow details
WEBIn a medium saucepan, cook potatoes in salted water until tender, about 15 to 20 minutes. Remove from pan and dice. Place in a medium bowl and add tomatoes green onions, and salt and pepper to taste. Toss gently. Set aside. In a small mixing bowl combine vinegar, mustard and cayenne pepper. Add oil in a thin stream, heating constantly.