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

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

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.