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Total Time
45mins
Prep 15 mins
Cook 30 mins

This is one of the best potato salads I've ever had. My friend's mom made this at a party and she went through 2 whole batches!! The recipe comes from The Dinosaur BBQ Restaurant in Rochester, NY. **Note** The creole recipe in the ingredients section makes 2 1/2 cups, save the balance in a zip top bag in the freezer for future use.

Ingredients Nutrition

Directions

  1. Hard-boil eggs, peel, chop and set aside.
  2. Cook Bacon, drain, crumble and set aside.
  3. Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily.
  4. Drain and cut the potatoes into 1 inch chunks.
  5. Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper.
  6. Make the dressing by whisking up the mayonnaise with the mustard and brown sugar.
  7. Pour over the potatoes and stir well.
  8. Taste for seasoning and add salt and creole seasoning if more is needed.
  9. Top with crumbled backin right before serving.
  10. Enjoy!
Most Helpful

5 5

I love a good potato salad and this is a great one. I've made this recipe many, many times and it's one of my favorite recipes from the Dinosaur cookbook. I don't add the bacon, though. Otherwise, I don't tamper with perfection.