Potato Salad with Garlic and Mayonnaise

  • September 09, 2020
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Makes about 8 servings

  • 3 to 4 pounds small boiling potatoes
  • 3 garlic cloves, minced and mashed with 1 teaspoon salt
  • 3 1/2 tablespoons fresh lemon juice
  • 1/2 cup mayonnaise (or more, to taste)
  • 1/2 teaspoon Creole mustard
  • 1/3 cup chopped green onions
  • Salt and freshly ground black pepper

Boil the potatoes in lightly salted water until just tender. Drain and cool. In a large bowl, combine the garlic paste, lemon juice, mayonnaise and Creole mustard. Whisk to blend well. When the potatoes are cool, peel and cut in half. Add the potatoes and the green onions to the mayonnaise mixture and toss to coat evenly. Season with salt and black pepper.

Sweet potatoes are great to serve with gumbo. In some parts of south Louisiana, the locals put the sweet potato in their gumbo! Try it, you might like it.

They are also so easy to bake. Start with a washed potato. There is no need to oil or butter the skin and do not prick the potato with a fork. Cook the potatoes whole, not cut in half. Bake with their skins on at 400 degrees for 30 minutes, then reduce the heat to 375 degrees and bake for 45 minutes or until tender. Check for doneness by squeezing the potato—it should be soft to the touch.

salad , potato , mayonnasie , garlic

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