Jeni’s Potato Salad
(Serves6)
Ingredients
- 2 pounds red bliss potatoes
- pinch salt
- 3-4 pieces thick-cut bacon
- ½ cup mayonnaise
- ¾ teaspoon Tony Chachere’s Original Creole Seasoning
- ⅓ cup red onion finely diced
- ¾ cup English cucumber finely diced
- chives
Instructions
- Dice the potatoes into bite-sized pieces, place in a medium saucepan, and cover with water. Add a pinch of salt, cover, and bring to a boil.
- Cook until lightly tender, approximately 15 minutes. Once cooked, drain and place in a bowl and set aside.
- Preheat the oven to 450.
- Place the bacon slices on a baking sheet. Cook until crispy (approximately 10-12 minutes, turning halfway through). Time depends on the thickness of the bacon. Remove fat and set aside.
- Mix mayonnaise and Cajun seasoning together, and fold into the potatoes.
- Fold red onion into the potato mixture.
- Fold English cucumber into the potato salad.
- Place potato salad in a serving dish, and crumble bacon over the top.
- Cut chives into small pieces and arrange over the top.
- Serve and enjoy! This dish can be served warm or cold.
