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Potato Salad Recipe

This past Sunday we had a group of friends over for the Saints game for a gumbo party. Basically, what that means is that we had friends over, and I cooked the biggest pot of gumbo I’ve ever cooked in my life.  We all ate and drank way too much, but when the Saints pull off an upset victory like they did against the Texans, you have no choice but to celebrate big!

Since I’ve already blogged my gumbo recipe, I thought it would be neat to share my potato salad recipe with you.  I also posted a recipe for potato salad in my 4th of July post, but this one is a little more neutral and gumbo-friendly.  Also, I used a slightly different method this time.  Hope you enjoy!

potato-salad

Yield: 8-10 side portions

Basic Potato Salad Recipe

This recipes makes a great accompaniment to gumbo or barbecue.

Ingredients:

1 pound small red potatoes
1 cup Blue Plate mayo
2 tablespoons Whole Foods 365 brand Dijon mustard
3 eggs, hard boiled and peeled
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1/4 cup green onion tops, sliced
Kosher salt and cayenne pepper, to taste

Method:

  1. Wash potatoes really well with cold water and then halve or quarter each one, depending on size – I keep my potatoes unpeeled since they are so small but if you’d like to peel them, do so before you cut them.
  2. Place the potatoes in pot of cold water.  Add 2 tablespoons of kosher salt to season the water.
  3. Simmer the potatoes in an uncovered pot until they are fork tender – depending on the flame this could take 30-45 minutes from when you put the pot on the flame.  Covering the pot will allow the potatoes to cook much more quickly.  Check it after 15 minutes to gauge progress. You want the potatoes soft enough so that there’s little resistance when bitten but not as soft as you’d cook them for mashed potatoes.
  4. While the potatoes are simmering, cook the eggs separately.  Once done, peel, cool and slice in half.  Separate whites and yolks.  Dice the egg white and reserve the yolks for the sauce mixture.
  5. In the bottom of a big mixing  bowl, add the mayo, Dijon mustard, yolks, dill, garlic powder and green onions.  Mash up until mixed well.  Taste to check seasoning.  Add salt and pepper here if you feel it’s under-seasoned. Mixture will be made a little more bland when potatoes are added.
  6. Once the potatoes are done, rise in the sink to cool them off.
  7. Add the diced egg white and then the potatoes to the dressing mixture.  Stir well.
  8. Check seasoning again and stir in any last minute adjustments with salt and pepper.
  9. You can serve immediately or refrigerate until ready to use.  Will keep up to 5 days in the refrigerator in an air tight container.

Prep:30 minutes

Cook:1 hour

Total:1 hour, 30 minutes

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