Potato salad with green onion dressing


From “Chef Paul Prudhomme’s Louisiana kitchen”

4 medium-size white potatoes, cooked, peeled and coarsley chopped
6 hard-boiled eggs, finely chopped
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped green bell peppers
2 teaspoons ground red pepper, preferably cayenne
2 teaspoons prepared mustard
1 1/4 teaspoons salt
1/4 teaspoon white pepper

In large bowl mix all ingredients then refrigerate.

Green Onion Salad Dressing:

1 whole egg
1 whole egg yolk
1 1/8 cup vegetable oil
1/2 cup finely diced scallions (green onions)
1 tablespoon white vinegar
1 1/2 tablespoon Creole mustard (or good brown mustard)
white pepper

Blend the egg and the egg yolk in a blender or a food
processor about 2 minutes until they are frothy.

With the machine still running, add oil, gradually,
in a thin stream. Once the mixture becomes thick and
creamy then add the remaining ingredients and
then blend thoroughly.

Refrigerate if this is not used immediately.