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"