Creole Potato Salad

Yet another delicious recipe from the Pass It On cookbook compiled by the ladies at the Presbyterian Church in my hometown.

• Ready In: 32 mins
• Serves: 6-8

Ingredients

• 3  lbs  red potatoes, unpeeled and cubed
• 1⁄2 cup mayonnaise
• 1⁄4 cup creole mustard
• 1  tablespoon red wine vinegar
• 1  teaspoon salt
• 1  teaspoon horseradish
• 1⁄4 teaspoon  garlic salt
• 1⁄4 teaspoon  red pepper
• 6  eggs, hard-boiled and chopped
• 1  medium onion, diced

Directions

1. Cook potatoes in salted boiling water for about 12 minutes or until the potatoes are tender.
2. Drain and cool slightly.
3. Combine the mayonnaise, mustard, vinegar, salt, horseradish, garlic salt, and red pepper in a large bowl.
4. Add the potatoes, eggs and onion.
5. Mix well and serve chilled or at room temperature.