Ok, I have to say that the potato salad I threw together last night is DELICIOUS! And it’s not overly fatty at all. I think that there are a few keys to this potato salad:
a) starting with BAKED russet potatoes,
b) using an aioli garlic mustard sauce in lieu of yellow mustard, AND
c) using Zatarain’s creole seasoning instead of just salt and pepper

Here’s the recipe. I hope you enjoy it!

 

8c baked russet potatoes (cooled to at least room temp)
4 boiled eggs (cooled to at least room temp)
1/3-1/2c VERY finely chopped green onions
1/2-1c VERY finely chopped celery
1 1/2 c mayo (I used Trader Joe’s organic mayo)
1/4-1/3 c Trader Joe’s aioli garlic mustard sauce
1/4c half & half
1 tsp Zatarain’s creole seasoning (approximate)
Sea salt
Freshly ground black pepper

*Note: baking the potatoes in the microwave will NOT produce the same result. I recommend cleaning them, wrapping them in aluminum foil, and baking them in a 450° over for 45 minutes for the average, fist-sized russet. For very large “baking potatoes” just cook them longer, like an hour. You can tell they are done by using an oven mitt to try and squeeze one (foil still on). They are done when they are relatively soft.

Dice the baked potatoes into bite-sized pieces and place in large mixing bowl. I prefer to leave the skin on but if you don’t want the skin in your salad then you can simply peel them before dicing. Chop up the boiled eggs and add to the potatoes. Toss in the green onions and celery.

In a separate bowl, mix the mayo, mustard sauce, and half & half until blended. Pour over the potato mixture and toss until evenly coated. Add the creole seasoning and blend. Salt and pepper to taste. Serve immediately.

It will keep for several days in the fridge in an air-tight container.