*From the kitchen of Annette Holden (with a Fangboner twist)
As a Louisiana gal, I like to put a big dollop of this potato salad in my gumbo. I know, I know. It sounds weird. But I promise that you will never want gumbo any other way once you try it with this potato salad in it. (The gumbo recipe will have to come another day).
3 lbs potatoes 7 boiled eggs, chopped
1 tbsp Fangboner Farms Classic Blend 1 chopped bell pepper
1 tbsp mustard Salt, pepper, garlic powder, onion powder & paprika to taste
1 jar of mayo
Peel and cube potatoes. Boil in salted water until potatoes are very tender. Set aside until room temperature.
In a large bowl, add eggs, ¾ jar of mayo, Classic Blend, and mustard. Mix well. Add seasonings to taste. Add potatoes once they’ve cooled, adding more seasonings and more mayo if it needs it, depending on how creamy you prefer the salad. We suggest you go heavy on the garlic and onion powders.