Creamy Potato Salad (for Gumbo)
Source of Recipe
From "Real Cajun" by Donald Link
Recipe Introduction
"A scoop of potato salad served in or alongside a bowl of hot gumbo is a Cajun Country concept. I was surprised when I discovered that a lot of New Orleanians had never heard of the combination. Personally, I keep my potato salad on the side and dunk spoonfuls of it into my gumbo as I eat. I like potato salad to be a little creamy, which is why I slightly overcook the potatoes (creamy potato salad helps soak up the juice in the gumbo). There is no pickle relish in this recipe because of the seafood in the gumbo; however, if you are making this salad for a barbecue or some other meal, stir in about 3 tablespoons."
List of Ingredients
â—¦ 4 pounds Yukon gold potatoes
â—¦ ½ medium onion, finely chopped
â—¦ 2 stalks celery, finely chopped
â—¦ 1 bunch scallions (green and white parts), thinly sliced
â—¦ ½ cup mayonnaise
â—¦ 3 tablespoons Creole (or whole-grain) mustard
â—¦ 1 tablespoon red wine vinegar
â—¦ 1 tablespoon plus 1 teaspoon salt
â—¦ 1 ½ teaspoons paprika
â—¦ 1 teaspoon ground black pepper
â—¦ 2 tablespoons chopped fresh parsley
Recipe
Peel the potatoes, cut them into medium dice, and transfer to a large pot of cold water.
Bring the water to a boil, reduce the heat, and simmer the potatoes until very soft and they begin to crumble when pricked with a fork, about 20 minutes. Drain the potatoes in a colander and cool to room temperature.
Transfer the potatoes to a large mixing bowl and partially smash them with a whisk (leave some of the potatoes a little chunky). Add the onion, celery, scallions, mayonnaise, mustard, vinegar, salt, paprika, pepper, and parsley, and vigorously stir with a fork until well mixed. Taste for seasonings and add more salt as desired.
Serves 10 to 12
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