Makes 4 servings


  • 1 1/2 lbs. red potatoes, scrubbed (you can also use baking potatoes)
  • 4 hard-boiled eggs, coarsely chopped
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/4 cup chopped celery
  • 1 tbs chopped green onions
  • 1 tbs chopped parsley
  • 3/4 cup mayonnaise
  • 2 tbs Creole or regular yellow mustard


  • Peel and cut the potatoes into 1-inch chunks. Put the potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, for 20-25 minutes, or until fork tender
  • Drain and cool. Put the potatoes in a salad bowl. Add the eggs, salt, cayenne, black pepper, celery, green onions, and parsley. Combine the mayonnaise and mustard and add to the bowl.
  • Toss to mix well.
  • Serve immediately or refrigerate and serve slightly chilled.

Note: Adapted from Louisiana Real & Rustic by Emeril Lagasse (c) 1996