Potato Salad

Cuisine: Creole

Category: vegetable

Servings: 6


4 large potatoes (scrubbed)
2 or
3 cups water (for steaming potatoes)
2 ribs celery (chopped)
2 eggs (hard-boiled, shelled and sliced)
1/2 tsp. salt
1 tsp. black pepper
2/3 cup homemade mayonnaise
1/4 head romaine lettuce (washed and dried)


Slice potatoes in half and steam for 20 minutes. When potatoes are easily pierced with a fork, remove and let cool. Peel and cut potatoes into 1/2 inch cubes. Place cubes in a mixing bowl. Add celery, eggs, salt, and pepper. Mix well. Add mayonnaise and mix thoroughly by hand. Serve each person about 1/2 cup potato salad on a bed of lettuce. For best results, refrigerate salad a few hours before serving.

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