Potato Salad

This week, I want to share some good down home cooking. Let's start with a traditional outdoor dining staple, Potato Salad.

4 large russett potatoes

1 1/2 cups mayonnaise

2 tablespoond dry mustard

Creole seasoning

1/2 cup minced onion

1/4 cup minced bell pepper

2 stalks celery, minced

2 tablespoons frehs parsley, finely chopped

2 cloves garlic, minced

Place potatoes in a large stock pot; cover with water by 2 inches. Bring to a boil; cook until potatoes are fork tender, 20 to 25 minutes. Cool, peel, and cut into large chuncks; plac ein a large bowl.

In a small bowl, whisk together mayonnaise, dry mustard, Creole seasoning; add to potatoes. Add onion, bell pepper, celery, parsley, abd garlic; stir well. Adjust seasoning; refrigerate until ready to serve.

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Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!