Salade de pommes de terre cajun

Ingrédients

• 2 pounds baby new potatoes, quartered
• 1 tablespoon plus 3/4 teaspoon kosher salt, divided
• 1 cup mayonnaise
• 1 1/2 tablespoons whole grain mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/4 teaspoons smoked paprika, divided
• 1/2 teaspoon cayenne
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon ground black pepper
• 1/4 cup minced parsley
• 2 1/2 tablespoons apple cider vinegar, divided
• 1 green pepper, diced
• 2 celery stalks, diced
• 5 scallions, diced, divided
• 2 hard-boiled eggs, diced
• Tabasco sauce, to taste

Préparation

1. 1

   Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon kosher salt and bring to a boil. Cook until tender, about 12–15 minutes.

2. 2

   Add the mayonnaise, mustard, garlic powder, onion powder, smoked paprika, cayenne, oregano, thyme, pepper, parsley, 1 ½ tablespoons apple cider vinegar, and the remaining ¾ teaspoon of kosher salt to a small bowl.

3. 3

   Whisk the ingredients until well blended.

4. 4

   Drain the potatoes and toss them with the remaining 1 tablespoon apple cider vinegar. Allow the potatoes to cool to room temperature.

5. 5

   Add the green pepper, celery, scallions (reserving 1 tablespoon for garnish), and eggs to the potatoes.

6. 6

   Add the dressing.

7. 7

   Add a few dashes of Tabasco to taste.

8. 8

   Gently fold the dressing into the potatoes until evenly coated.

9. 9

   Garnish with ¼ teaspoon of smoked paprika and the remaining scallions.