By Chef Bingo Starr
More on Stanton Hall's Carriage House...
Ingredients:
- 4 cups boiled new potatoes, diced (peeled if you like)
- 1/3 cup diced white onion
- 1/3 cup diced celery
- ½ cup diced bell pepper
- 2 cups roasted sweet corn kernels (shuck corn and roast for 15 minutes turning over hot coals or in a 450 degrees oven until tender. Cut and scrape from cob.)
- ¼ cup green onions, sliced
- 1 tbsp. chopped parsley
- ½ cup mayonnaise
- ¼ cup Creole mustard
- 1/8 cup yellow mustard
Method: Combine all ingredients in a large mixing bowl. Toss carefully as not to break potatoes too much. Season to taste with: hot sauce, Creole seasoning, salt and black pepper.
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