MaryGwyneth’s Creole Potato Salad

One taste of MaryGwyneth’s Creole Potato Salad and your feet irresistibly start tapping to the rhythm of mystically resonating zydeco music. Oh yeah. Unforgettable.  Check it out.

I took the web’s best of the best recipes and tweaked them, cranked up the flavors, and voila!  This one will blow your socks (or flipflops) into orbit!

I served this last night for dinner with homemade coleslaw as sides to a Thai-inspired salmon.  (Recipes to follow.)  It would have been better to smoke the salmon on the grill, but it was drizzling, so time for an indoor dinner.

Set out on tray tables with a bottle of Chardonnay, topped off with homemade organic 85% cacao chocolate, accompanied by a Netflix “Alias” catch-up marathon.  A typical Eat at Mary’s evening.  My Texas brother, at the other end of the country, said he’d be over shortly.

MaryGwyneth’s Creole Potato Salad

3 to 3.5 lb baby potatoes in skins, boiled in salt water (red, Yukon gold, etc.)
2/3 c. quality mayonnaise (homemade or Helmans Olive Oil)
1/3 c. Pommery Mutard (here is an Amazon link) – or other French seeded, strong mustard
2 T. red wine vinegar
1 t. salt
1 to 3 t. horseradish, depending on freshness and desired heat
1 t. thyme
1 t. garlic powder
2 t. hot Hungarian paprika
6 hard cooked eggs, chopped
1 medium sized sweet onion, diced
½ c. fresh chopped parsley

Boil potatoes, eggs. Chop eggs, onions, parsley and add to potatoes in big bowl.
Mix mayo with other ingredients in small bowl then fold with flexible spatula into potatoes.

Best if you let marinate overnight before serving.