Dinosaur BBQ Creole Potato Salad
- Creole Seasoning
- 1/2 cup paprika
- 1/2 cup granulated garlic
- 1/4 cup granulated onion
- 3 tablespoons black pepper
- 2 teaspoons white pepper
- 2 teaspoons cayenne pepper
- 1/4 cup dried oregano
- 1/4 cup dried thyme
- 2 teaspoons ground cumin
- 2 tablespoons sugar
- The Salad
- 2 lbs red potatoes
- 4 hard-cooked eggs, peeled and chopped
- 1/2 cup minced red onion
- 1 cup diced celery
- 4 garlic cloves, minced
- 2 teaspoons creole seasoning (above)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- The Dressing
- 1 cup mayonnaise
- 1/2 cup creole mustard or 1/2 cup spicy brown mustard
- 1 teaspoon brown sugar
- The Garnish
- 4 slices cooked bacon, crumbled
Preparation time 15mins
Cooking time 45mins
1 Hard-boil eggs, peel, chop and set aside.
2 Cook Bacon, drain, crumble and set aside.
3 Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily.
4 Drain and cut the potatoes into 1 inch chunks.
5 Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper.
6 Make the dressing by whisking up the mayonnaise with the mustard and brown sugar.
7 Pour over the potatoes and stir well.
8 Taste for seasoning and add salt and creole seasoning if more is needed.
9 Top with crumbled bacon right before serving.