6 lg Louisiana Yukon Gold potatoes
2 Tbsp butter, melted
2 tbsp mayonnaise
2 tsp TABASCO® Brand Spicy Salt
1 dill pickle, minced (~ ½ c, or to taste)
2 boiled eggs
1 stalk celery, chopped
½ c green onion, chopped
1 tsp TabascoⓇ Brand Course Ground Mustard
1/4 tsp TabascoⓇ Brand Green Pepper Sauce
Bring a medium-sized saucepan of salted water to boil over medium-high heat.
Cube potatoes into 1’ pieces and add once water is boiling. Reduce heat to medium and cook for approximately 10 minutes, or until potatoes are tender when pierced by a fork.
Drain potatoes, and add to a large mixing bowl.
Use a hand mixer to whip potatoes with melted butter, mayonnaise & TABASCO® Brand Spicy Salt. (Note: an immersion blender will make potatoes dense and gummy.)
Stir in the dill pickle, celery, green onion, TabascoⓇ Brand Course Ground Mustard, and TabascoⓇ Brand Green Pepper Sauce.
9g Fat (4g Saturated fat, 74mg Cholesterol.) 230mg Sodium. 50g Carbohydrates (6g Fiber, 3g Total sugar.) 8g Protein.
Lower Fat: In addition to using low-fat mayonnaise, use a low-fat butter spread such as Smart Balance Light. 245 Calories. 240 Calories. 2g Fat (<1g Saturated fat, 1mg Cholesterol.) 759mg Sodium. 50g Carbohydrates (5g Fiber, 6g Total sugar.) 6g Protein.
Lower Carbohydrate: Substitute equal amount of turnips for potatoes. 100 Calories. 5g Fat (3g Saturated fat, 11mg Cholesterol.) 772mg Sodium. 11g Carbohydrates (5g Fiber, 7gTotal sugar.) 2g Protein.
Lower Sodium: Use unsalted butter and salt-free Cajun seasoning to reduce sodium to 189mg.
Dairy-free: Substitute margarine for butter.
Gluten-free: Ensure Cajun seasoning is gluten-free.