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<title>Warm Creole Potato Salad</title>
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<p class=MsoNormal><b><span style='font-size:11.0pt;font-family:"Trebuchet MS";
color:black'>Warm Creole Potato Salad</span></b><span style='font-size:11.0pt;
font-family:"Trebuchet MS";color:black'><br style='mso-special-character:line-break'>
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<p class=MsoNormal><u><span style='font-size:11.0pt;font-family:"Trebuchet MS";
color:black'>Ingredients<br>
</span></u><span style='font-size:11.0pt;font-family:"Trebuchet MS";color:black'><br>
3-4 medium yellow potatoes cleaned and cut into medium chunks, skins on<br>
1/4 cup diced red onion<br>
1/4 cup diced green bell pepper <br>
1 stalk celery diced<br>
3 Tbls "Veganais" soy salad dressing<br>
3 Tbls sweet pickle relish <br>
2 tsp Dijon mustard (the type where you can see the ground bits of mustard seed
and spice)<br>
2 Tbls white vinegar<br>
1 Tbls "Tony Chachere's Creole Seasoning"<br>
<br>
<u>Preparation <br>
</u><br>
Boil the potato chunks until tender, drain and reserve the liquid for a gumbo
base, I swear cher!<br>
Add the next 7 ingredients to a small bowl and whisk.<br>
Pour over the hot potatoes, hit with Creole seasoning and serve warm, say warm,
yes, jes say warm shall we. That's right warm, Creole warm.<o:p></o:p></span></p>
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<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Trebuchet MS";
color:black'>Serves 4-6<br>
Vegan if you make your own Dijon*, Vegetarian if you use brand Dijon</span></p>
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