Odette’s Creole Potato Salad

There’s just something about this potato salad that makes you feel like you’re at a picnic in New Orleans City Park, watching the ducks waddle around on the edge of the lagoon. It’s creamy, zippy, and New Orleansy. What’s not to love?

Ingredients:

• 3 pounds red potatoes, quartered
• 1 tablespoon liquid shrimp and crab boil
• 1 tablespoon apple cider vinegar
• 3/4 teaspoon Creole seasoning
• 1/3 cup Creole mustard
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 teaspoon sugar
• 1 stalk celery, finely chopped
• 3 hard-boiled eggs, chopped
• 3 green onions, sliced
• Salt and pepper to taste

Directions:

1. Place cut potatoes in a large pot and cover with water.
2. Add crab boil and a few big pinches of salt.
3. Bring water to boil, then reduce heat and simmer for 15 to 20 minutes (until potatoes are fork tender).
4. Drain potatoes and place them in a large bowl. Toss with vinegar and Creole seasoning.
5. In a smaller bowl, stir together mayo, sour cream, mustard and sugar.
6. Stir mayonnaise mixture into potatoes.
7. Add salt and pepper to taste.
8. Stir in celery, eggs and green onions.
9. Chill until ready to serve.