Do you have some Griff's American Creole Seasoning Mix left over from your Griff's Cajun Bourbon Grilled Chicken? If not, just scroll down two posts to get the recipe for this seasoning mix to use in this great potato salad I just put together.Ingredients:
6 medium to large russet potatoes, peeled
7 hard–boiled eggs
1 cup chopped celery
1 cup mayonnaise
4 tbsp. sweet pickle relish
1/4 cup green onion, finely chopped
1/4 cup yellow onion, finely chopped
1/4 cup green bell pepper (with most of seeds and membrane removed), finely chopped
2 tbsp. yellow mustard
1 tbsp. cider vinegar
1 tbsp. dried parsley leaves
2 tsp. Griff’s American Creole Seasoning Mix (Scroll down two posts to my Cajun Bourbon Grilled Chicken recipe to get my recipe for this seasoning mix.)
1 tsp. celery salt
1 tsp. Lawry’s® seasoned pepper (or black pepper)
1/2 tsp. Louisiana hot pepper sauce
Instructions:
Boil potatoes in water until done. When cool enough cut the potatoes into 3/4” cubes. Boil eggs in water until done. Remove shells from eggs and dice. In a large bowl, blend the potatoes, eggs and all other ingredients together by stirring gently with large spoon. Refrigerate before serving.
