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)|
Directions1. 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
|Calories: 159||Sodium: 295|
|Fat: 7||Carbohydrates: 21|
|Cholesterol: 7||Fiber: 2|
Thanks for stopping by and I hope you give this potato salad a try.