Apparently, different parts of the nation (and probably the world) have different versions of potato salad. Once, while on a women’s conference trip in Atlanta, Georgia, we were having lunch at a fancy restaurant. I ordered potato salad and soup, and to my surprise, it was not the potato salad I expected. It was absolutely delicious, but nonetheless, different. That’s when I realized that us Cajuns weren’t the only ones who eat “potato salad.”
The potato salad I’m sharing with you can be customized in the same way that any dish is customized – adding extra ingredients, such as diced raw onions, bell pepper, green onions, etc. That is my favorite way to eat it, but not everyone likes raw onion in their food, so I normally make a traditional plain potato salad.
1. First, peel and chop potatoes. Make sure to try to chop the potato chunks approximately the same size to insure that they will be cooked the same as the other pieces. You can use any type of potato, but my favorite it gold potatoes. Be aware that you may experience a different consistency potato salad with different types of potatoes.
2. Place chopped potatoes in to a large pot, and cover with water. Add whole eggs, and bring to a boil. Reduce heat, and simmer (as not to burst the eggs) until the potatoes are very soft when pierced with a fork (about 10 minutes).
3. Strain potatoes and eggs in a colander until all of the water has drained and evaporated and the potatoes are dry (about 10 minutes). This step is very important, as you do not want any amount of excess water being poured into the potato salad.
4. Remove eggs from the strainer, peel, and dice. Then, place potatoes and eggs into a large mixing bowl.
5. Add the remaining ingredients to the potatoes and eggs, and mix until well blended. Garnish with Cajun seasoning and parsley (optional).
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Ingredients
- 3 Large Yukon Gold Potatoes (or 5-6 small)
- 4 Eggs
- 3/4 Cup Mayonnaise
- 1/4 Cup Mustard
- 2-3 TBsp relish, optional
- Salt & Pepper to Taste
- Cajun Seasoning
- Parsley (optional, for garnish)
Instructions
- First, peel and chop potatoes. Make sure to try to chop the potato chunks approximately the same size to insure that they will be cooked the same as the other pieces. You can use any type of potato, but my favorite it gold potatoes. Be aware that you may experience a different consistency potato salad with different types of potatoes.
- Place chopped potatoes in to a large pot, and cover with water. Add whole eggs, and bring to a boil. Reduce heat, and simmer (as not to burst the eggs) until the potatoes are very soft when pierced with a fork (about 10 minutes).
- Strain potatoes and eggs in a colander until all of the water has drained and evaporated and the potatoes are dry (about 10 minutes). This step is very important, as you do not want any amount of excess water being poured into the potato salad.
- Remove eggs from the strainer, peel, and dice. Then, place potatoes and eggs into a large mixing bowl.
- Add the remaining ingredients to the potatoes and eggs, and mix until well blended. Garnish with Cajun seasoning and parsley (optional).
GUMBO (with bone broth)