Creole Potato Salad Recipe speyerer

• 6 hard-cooked eggs
• 2 pounds potatoes, thinly sliced
• 2 cups carrots, thinly sliced
• 1 cup green bell pepper, chopped
• 1 cup red bell pepper, chopped
• 2 cups celery, thinly sliced
• - salt to taste
• - pepper to taste
• 1 1/2 cups salad oil (vegetable oil)
• 1 egg - at room temperature
• 13 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cups white vinegar
• 3 Tablespoons minced onion

1. 1.
2. Place eggs in a single layer in a saucepan.
3. 2.
4. Add enough cold water to cover eggs with 1 inch of water.
5. 3.
6. Cover pan and bring just to a boil, over high heat.
7. 4.
8. Remove from heat and let stand about 15 minutes for large eggs.
9. (Adjust time up or down by 3 minutes for each size larger or smaller.)
10. 5.
11. After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water until completely cooled.
12. 6.
13. Drain and peel the eggs immediately.
14. 7.
15. Slice eggs about 18 inch thick and set aside.
16. 1.
17. Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes.
18. 2.
19. While potatoes are simmering, chop carrots and bell pepper about 18 inch thick and set aside.
20. 3.
21. Slice celery about 18 inch thick and set aside.
22. 4.
23. Drain potatoes in a colander.
24. 5.
25. When potatoes are just cool enough to handle, peel and about 18 inch thick and set aside.
26. 1.
27. In a large bowl alternate layers, about 13 cup each, of chopped carrots, chopped bell pepper and sliced celery.
28. 2.
29. Follow with a layer of potatoes and a layer eggs.
30. 3.
31. Season layers to taste with salt and pepper.
32. 4.
33. Repeat until all vegetables are used.
34. 5.
35. Do not stir.
36. 1.
37. Put 1/2 cup oil and remaining ingredients in a blender.
38. 2.
39. Cover and blend on low speed.
40. 3.
41. Remove cover and gradually blend in remaining oil.
42. 4.
43. Pour dressing over salad, cover and chill in the refrigerator for at least 3 hours before serving.

eggs, potatoes, carrots, green bell pepper, red bell pepper, celery, salt, pepper, salad oil, egg, salt, fresh ground black pepper, white vinegar, onion

Taken from www.chowhound.com/recipes/creole-potato-salad-29707 (may not work)