Eula Mae Doré's Potato Salad

3.8 stars based on 6 votes.
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  • 2 pounds medium-size red potatoes, peeled and cut into quarters
  • 1 1/2 teaspoons salt, divided
  • 6 hard-cooked eggs
  • 1/4 cup vegetable oil
  • 1/2 teaspoon white vinegar
  • 3/4 cup mayonnaise
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1 sweet pickle, finely chopped
  • 1 stalk celery, chopped
  • 1/2 green bell pepper, chopped


Fill a 3-quart saucepan two-thirds full of cold water and bring to a boil. Add potatoes and 1 teaspoon of the salt. Cook over medium heat about 15 minutes or until tender; drain.

Peel eggs and separate yolks and whites; chop whites and set aside. Mash yolks in a large bowl and stir in oil and vinegar. Add mayonnaise, TABASCO® Sauce and remaining 1/2 teaspoon salt.

Dice potatoes and add to mayonnaise mixture along with pickle, celery, bell pepper and egg whites. Mix well and refrigerate until 15 minutes before serving.

Makes 8 servings.

Nutritional information per serving: 351 calories, 7g protein, 20g carbohydrate, 27g fat, 171mg cholesterol, 342mg sodium.

Recipe from "Eula Mae's Cajun Kitchen Cookbook"

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