Salads : Avery Island Green Potato Salad

• 2 pounds medium-size red potatoes, peeled and quartered
  
• 2 teaspoons salt, divided
  
• 6 hard-cooked eggs
  
• 1/4 cup vegetable oil
  
• 1/4 cup TABASCO® brand Green Jalapeño Pepper Sauce
  
• 3/4 cup mayonnaise
  
• 1 stalk celery, finely chopped
  
• 1/4 cup chopped green bell pepper
  
• 1/4 cup sweet pickle relish
  

Place potatoes in a large saucepan and cover with water. Bring to a boil and add 1 teaspoon of the salt. Cook over medium heat 15 minutes or until tender. Drain and set aside to cool.

Cut eggs in half and place yolks in a large bowl; mash yolks with a fork and stir in oil and TABASCO^® Green Sauce. Add mayonnaise and remaining 1 teaspoon salt and mix well. Dice potatoes and add to mayonnaise mixture along with celery, green pepper, and pickle relish. Finely chop egg whites and stir into salad, mixing well. Refrigerate until ready to serve.

Makes 8 servings.