Creole Potato Salad

Ingredients

• Salad
• 1.5kg Yukon Gold potatoes, cut in ~2cm chunks
• 64mL white wine vinegar
• salt and pepper
• 3 hard-boiled eggs, chopped
• 1 celery rib, finely chopped
• ½ green bell pepper, chopped fine
• 30mL minced fresh parsley
• Remoulade
• 320mL mayonnaise
• 85mL gherkins, drained and chopped
• 4 scallions, thinly sliced
• 15mL prepared horseradish
• 30mL spicy brown mustard
• 30mL ketchup
• 30mL lemon juice
• 2 garlic cloves, minced
• 5mL paprika
• 5mL worchestershire sauce
• 2.5mL sugar
• 2.5mL salt
• 2.5mL pepper
• 1mL cayenne

Procedure

1. Combine potatoes, 2L water, half the vinegar, and 15mL salt in a large pot and bring to a boil.
2. Reduce heat to medium and simmer until potatoes are tender, 14-17 minutes.
3. Drain potatoes, then transfer to a large bowl. Drizzle remaining vinegar over them and toss to coat.
4. Let cool to room temperature, ~30 minutes, then refrigerate until cool, another 30 minutes, stirring halfway through chilling.
5. Whisk together all remoulade ingredients.
6. Gently fold together potatoes, remoulade, and all remaining ingredients.
7. Refridgerate, covered, for another ~30 minutes, to let the flavours blend.