Sabrina’s Hurricane Prep Potato Salad with Captain Mike’s

Adapted from my favorite potato salad made by
Paw Paw Harry and Grandma Claris

Ingredients

• 5 lbs. potatoes (reserve 3 potatoes from the bag)
• 9 eggs (I’m not messing around. This dish will be packed with protein, fats, and carbs to survive the storm experience. You can cut back on the eggs for normal use.)
• 1 TBSP Captain Mike’s Original Blend (Use Extra Spicy if you like more heat)
• 1.5 cups mayo
• 3 TBSP yellow mustard
• 1 TBSP Creole mustard
• ½ tsp Louisiana red hot sauce
• 1 tsp more Captain Mike’s Original Blend

Steps

Potatoes

• Reserve 3 potatoes for after the storm (can cook on a campfire or grill if power is lost)
• Peel and quarter the rest of the potatoes
• Boil potatoes until soft
• Spoon potatoes out of pot and break with fork into pieces. Some crumbling will occur. Set aside to cool.

Eggs

• Boil the 9 eggs in a different pot for 9 minutes.
• Peel when cooled.
• Separate the yolks from the egg whites.
• Smash cooked yolks with a fork until crumbly.
• Dice egg whites and toss with cooked potatoes. Do not stir. You don’t want it gummy.

Dressing

• Combine 1 TBSP Captain Mike’s Seasoning and smashed yolks with a fork.
• Add 3 TBSP yellow mustard.
• Add 1TBSP Creole mustard.
• Mix well with your fork.
• Add 1 cup mayo to the paste.
• Mix well. (Alternatively, you can use this as filling for deviled eggs.)
• Add dressing to potato and egg mixture in very large bowl. Mix gently with big spoon.

Finish

Taste and adjust with final dressing made with ½ cup mayo, 1 tsp Captain Mike’s Seasoning, and ½ tsp Louisiana red hot sauce. Use more or less mayo depending on your potatoes. It’s better to add more dressing at the end than to have too much at first.