Real Potato Salad
Posted by: Tuddles Fri, 1 Jul 2005, at 8:49 a.m.
"Potato salad is the traditional accompaniment to fried seafood and fried
chicken, and in the southern part of the state, particularly along Bayou Teche,
the locals like it so much they even put a spoonful or two in their chicken and
sausage gumbo. There are two secrets to this potato salad – cut the potatoes
into chunks and no mayonnaise will do but homemade. It’s so tasty, I’ve seen
people make a sandwich of it."
1 1/2 pounds medium red potatoes, scrubbed
4 hard-boiled eggs, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/4 cup chopped celery
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1/2 recipe One-Egg Mayonnaise (recipe follows)
2 tablespoon Creole or whole-grain mustard
Put the potatoes in a saucepan and add enough water to cover. Bring to a boil.
Cook, partially covered, for 25 to 30 minutes, or until fork tender.
Drain and cool. Peel and cut the potatoes into 1-inch chunks. Put the
potatoes in a salad bowl. Add the eggs, salt, cayenne, black pepper,
celery, green onions and parsley. Combine the mayonnaise and mustard
and add to the bowl. Toss to mix well.
Serve immediately or refrigerate and serve slightly chilled. 4 servings.
"Louisianans consume a lot of mayonnaise (pronounced ‘MY-o-naze’down here). It’s
used in salads, slathered on sandwiches, dabbed on vegetables, and spread on
1 egg [Egg Safety Information]
1 tablespoon fresh lemon juice
1 cup olive oil
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
In a food processor or blender, blend the egg and lemon juice for 10 seconds.
With the processor running, slowly pour in the oil through the feed tube.
Mixture should thicken. Add the pepper and salt and pulse once or twice to
blend. Transfer to an airtight container and refrigerate for at least 30 minutes
before using. Best if used within 24 hours.
Makes:1 1/4 cups