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    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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