Bayou Potato Salad

4.2 stars based on 15 votes.
15 ratings
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Bayou Potato Salad


  • 2 pounds red potatoes, peeled and quartered
  • 4 hard-cooked eggs
  • 1 cup mayonnaise
  • 1/4 cup TABASCO® brand Buffalo Style Hot Sauce
  • 2 teaspoons prepared mustard
  • 1 stalk celery, finely chopped
  • 1/3 cup finely chopped green onion


Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat, and cook until potatoes are tender, about 20 minutes. Drain and set aside to cool.

Cut eggs in half and place yolks in a large bowl. Mash yolks with a fork. Chop egg whites finely and add to yolks. Stir in mayonnaise, TABASCO® Buffalo Style Sauce, mustard, celery, and green onion and mix well.

Dice potatoes and stir into mayonnaise mixture until well blended.

Makes 6 to 8 servings.

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  • Name: Grant
    Date: July 1st, 2013
    I like your recipe from your cookbook better! "Great Tabasco Recipes". Been using that one for over 10 years!
  • Name: Kenny
    Date: October 25th, 2012
    Give it an extra kick with some smoked bacon.
  • Name: suzanne
    Date: October 25th, 2012
    Needs more celery!