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POTATO SALAD for Gumbo

February 7, 2018 //  by Jenn//  2 Comments

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Reading Time: 3 minutes

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.

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Potato Salad | Creative Cajun Mama

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.

Potato Salad | Creative Cajun Mama

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).

Potato Salad | Creative Cajun Mama

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.

Potato Salad | Creative Cajun Mama

4. Remove eggs from the strainer, peel, and dice. Then, place potatoes and eggs into a large mixing bowl.

Potato Salad | Creative Cajun Mama

5. Add the remaining ingredients to the potatoes and eggs, and mix until well blended. Garnish with Cajun seasoning and parsley (optional).

Potato Salad | Creative Cajun Mama

Potato Salad | Creative Cajun Mama

GUMBO with bone broth | Creative Cajun Mama

** In order to PRINT a printable version from the “Print” link below, this page must be open in an internet browser such as Safari or Firefox. It may not print if opened in Instagram or Facebook.

Print
POTATO SALAD

Prep Time: 8 minutes

Cook Time: 20 minutes

Yield: 10-12

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

  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).
3.1
http://creativecajunmama.com/potatosalad/

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Reader Interactions

Comments

  1. Libby Woodside

    July 9, 2019 at 9:53 PM

    Yum yum! I am eating gumbo and potato salad (in it) right this minute…late dinner here out on the bayou!

    Reply
    • Jenn

      July 9, 2019 at 10:26 PM

      That’s great! Goes to show that we don’t need to save gumbo only for winter time! Food is hot for dinner, whether it’s a soup or another hot meal! It’s still hot! I was just having that convo yesterday!

      Reply

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