Patti LaBelle potato salad recipe
Ingredients of Patti LaBelle potato salad recipe
- 20 red potatoes, boiled and chopped
- 12 hardboiled eggs, chopped
- 1 bunch celery, chopped
- Green bell peppers, finely chopped
- Habanero chiles, chopped finely
- Jalapeno peppers, chopped finely
- Sweet relish
- French’s yellow mustard
- Hellmann’s mayonnaise
- Large white onion
- Black pepper
- Seasoned salt
- Celery seed
- Paprika (for garnish)
Cooking by Patti LaBelle potato salad recipe
Spot the potatoes and 1 tablespoon fit salt in an enormous stockpot and spread with water. Heat to the point of boiling over medium-high warmth and cook until the potatoes are delicate, 10 minutes. Channel and let cool somewhat.
Cut the potatoes into quarters and put them in an extra-huge bowl. Sprinkle with the red pepper chips, celery seeds, 1/2 teaspoon flavoring salt, and 1/4 teaspoon dark pepper; hurl tenderly until equally covered. Blend in the hard-bubbled eggs.
In a different bowl, combine the mayonnaise, onions, peppers, celery, mustard, relish, and jalapenos. Blend the dressing into the potato and egg blend. Serve chilled or at room temperature.
Who Is Patti LaBelle?
Actress and singer Patti LaBelle is widely regarded as the queen of rock and soul music. She has received acclaim for many of her songs, including “Lady Marmalade,” “When You Talk About Love” and “New Attitude.” She began her career as part of the Ordettes in 1959, who became the Bluebelles in 1961. Her success as a solo artist started in 1983 when she released her hit album I’m in Love Again.
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