This wonderful potato salad recipe is straight off the Zatarain’s web site. In fact they have many really awesome recipe offerings there. I love their Creole mustard. It is like no other mustard and it is so versatile that I use it in several marinades and sauce recipes where to add some savory zing. The only problem is that outside of Louisiana, it can be hard to come by so if you find some buy several jars and stock up. You will love it. I did make some minor changes to the potato salad recipe like grilling the potatoes using indirect heat for a more rustic flavor rather than boiling them. Give this recipe a try at your next cook out or steak dinner.

INGREDIENTS:

• 3 lbs red potatoes, washed
• 2 tablespoons olive oil
• 1/3 cup mayonnaise
• 3 tablespoons Zatarain’s® Creole Mustard
• 1/3 cup sour cream
• 2 tablspoon Zatarain’s® Creole Seasoning or my Angel Dust seasoning found here
• 1/2 teaspoon sugar
• 1  cup diced tomatoes
• 1/4 cup crumbled cooked bacon
• 2 tablespoons thinly sliced green onion

PREPARATION:

1. Set up grill for indirect cooking and preheat to medium low heat. Cut potatoes in half an toss them with the olive oil and 1 tablespoons of the Creole seasoning. Grill for about 30 minutes with the lid closed checking occasionally. They are done when they are fork-tender.  Cut the half’s in half.

Don’t want to grill them? OK boil them. Add potatoes to lightly salted water to cover in large saucepan.  Bring to boil on high heat.  Reduce heat to low  simmer 20 minutes or until potatoes are fork-tender.  Drain, then quarter the potatoes.

2.  Mix mayonnaise, Creole Mustard, sour cream, the remaining Creole Seasoning and sugar in large bowl until well blended.  Add warm potatoes; toss to coat well.  Add tomatoes, bacon and green onion; toss lightly.  Cover.

3.  Refrigerate for about 2 hours or until ready to serve. You can serve them warm as well.

Serves plenty

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