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Creamy Gumbo Potato Salad

Source of Recipe

From "Deep South Dish" by Mary Foreman


Recipe Introduction

"Gumbo potato salad generally has no eggs or pickles in it, and is mostly mashed. It's perfect with gumbo, whether you scoop it right into the gumbo bowl, or serve it on the side."

List of Ingredients

â—¦ 2½ pounds Yukon gold, red, or russet potatoes
â—¦ ½ cup finely minced onion
â—¦ 1 large stalk celery, chopped
â—¦ 1 green onion, sliced
â—¦ ½ Tbsp dried parsley
â—¦ ¾ to 1 cup mayonnaise
â—¦ 1 Tbsp spicy Creole-style mustard
â—¦ 1 tsp kosher salt
â—¦ ¼ tsp black pepper
â—¦ Paprika to garnish (optional)


Recipe

Peel potatoes, and dice. Boil until tender and crumbly, about 20 minutes. Drain, and set aside. When cool, place into serving bowl, and partially mash, leaving some chunks.

Add onion, celery, green onion, and parsley to potatoes; toss.

In a separate small bowl, mix ¾ cup mayonnaise, mustard, salt, and pepper; spoon over potatoes. Toss again until potatoes are coated, adding additional mayonnaise for desired consistency, if needed. Sprinkle top lightly with paprika, if desired. Refrigerate any leftovers.


Serves 4 to 6