Chef Nino from Rouses shows us this twist on the classic potato salad.
- 1 bag (28-ounces) small potatoes (your choice of potato type)
- 5 ounces Rouses Crab & Shrimp Boil
- 3 eggs
- ½ cup celery
- ½ cup chopped white onion
- 1 tablespoon prepared mustard
- ½ cup mayonnaise
- 1 tablespoon finely chopped parsley
- ½ bunch green onions, finely chopped (green parts only)
1. In a medium-size pot, place potatoes in just enough water to cover. Add crab & shrimp boil, and bring to a boil. Cook for 15-20 minutes. Turn off heat and let potatoes soak in the seasoning for 5 minutes more. Drain potatoes and, when cooled, chop them into good-size chunks.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and let cool, then peel them and remove cooked yokes and set aside. Dice egg whites and set aside.
3. In a large bowl, combine the potatoes, egg whites, celery and onion.
4. In a small bowl, combine mustard and cooked egg yolks, and mix until creamy. Add mayonnaise to mustard-egg mixture, and gently mix to combine. Add potatoes and gently mix. Add parsley and green onions, and gently mix. Refrigerate until potato salad is chilled before serving.
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ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.
You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.