For St. Patrick's Day I cooked corned beef and cabbage. Though I'm not Irish, I relish any opportunity to celebrate with food. Corned beef is something we prepare several times a year. Usually I serve a macaroni or yellow potato salad alongside the beef, but this time I was craving something with a little kick.
Enter Zatarain's recipe for Creole Mustard Potato Salad.
| 3 pounds red potatoes |
| 1/3 cup mayonnaise |
| 1/3 cup sour cream |
| 1/3 cup ZATARAIN'S® Creole Mustard |
| 1/2 teaspoon ZATARAIN'S® Creole Seasoning |
| 1/2 teaspoon sugar |
| 1 1/2 cups diced tomatoes |
| 1/2 cup crumbled cooked bacon (optional) |
| 2 tablespoons thinly sliced green onion (I didn't have green onion so added crisp, diced celery) |
Directions
1. Place potatoes in lightly salted water to cover in large saucepot. Bring to boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are fork-tender. Drain, then quarter potatoes.2. Mix mayonnaise, sour cream, Creole Mustard, 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 at least 2 hours or until ready to serve.
Nutritional Info per 1 serving
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| Calories: 159 | Sodium: 295 |
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| Fat: 7 | Carbohydrates: 21 |
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| Cholesterol: 7 | Fiber: 2 |
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| Protein: 3 Thanks for stopping by and I hope you give this potato salad a try. |
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