Best Potato Salad For Gumbo Recipe 415 Recipes

Potato Salad for Gumbo Recipe - (4.1/5) image

Provided by msippigrl

Number Of Ingredients 9

2 - 3 lbs. gold or red potatoes, peeled and cubed small (I used a 2-lb. bag of Albert Bartlett's Baby Rooster Potatoes from Wal-mart)
1 large rib celery, finely chopped (1/4 c.)
1 small onion, finely chopped (1/4 c.)
1 green onion, finely sliced (about 1 Tbl.)
1 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
1 teaspoon spicy creole mustard (I used Zatarain's)
1 cup mayo (I used Blue Plate)
Paprika for garnish, optional

Steps:

Cover the peeled and cubed potatoes with water and bring to a boil over medium-high heat; reduce heat by 1 or 2 marks and cook (uncovered) until potatoes are tender. Mine were done in about 10 minutes. Set aside in a colander to drain and cool somewhat while you chop the celery, onion, and green onion. Transfer drained potatoes to a mixing bowl, and using a potato masher, coarsely mash the potatoes, leaving some small chunks. Top with the chopped veggies, along with the remaining ingredients. Stir gently to combine, adding a little more mayo for desired consistency. Transfer salad to a serving bowl and garnish top with paprika, if desired.. or add a scoop right in the bowl of gumbo and rice and serve immediately. Refrigerate leftovers. Note: In the other photo it is shown with my Cajun Chicken & Sausage Gumbo in my Soups cookbook.

Cajun Style Potato Salad image

Provided by HeatherFeather

Categories Potato

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 8

8 small potatoes, peeled and cut into fourths, boiled and still warm (recipe calls for red but I like Yukon gold)
6 large hard-boiled eggs, still warm
3 large dill pickles, chopped
3 tablespoons yellow mustard (or more)
1/4 cup canola oil
1/4-1/2 cup mayonnaise (or more)
salt, to taste
pepper, to taste

Steps:

(If you have not already done so, boil your potatoes until they are tender and hard cook your eggs and allow to cool until you can handle them but still warm).
Cut potatoes into small cubes and set into a large mixing bowl, mashing some of them a bit while still warm (leave plenty of chunks).
Peel the eggs and take out the yolks; set them aside for now and just chop the white parts up, add to the potatoes along with the pickles.
Take your reserved egg yolks and mash them in a small bowl along with oil, mustard, mayo, until smooth; pour over the potato mixture and toss to coat.
Season well with salt and pepper to taste -- sample it and add more mayo if too dry, more seasoning if desired -- don't be afraid to taste it and add more salt, etc -- the amount is bound to be a bit different every time you make this.
Chill well before serving.

Nutrition Facts : Calories 230.6, Fat 10.8, SaturatedFat 1.7, Cholesterol 128.7, Sodium 623, Carbohydrate 27.3, Fiber 3.5, Sugar 3.2, Protein 6.9