Prep 3 hrs
Cook 30 mins
I make this recipe to serve with Gumbo. When I used to live in Louisiana, my neighbor used to mash up some of the potatoes so I do the same in this recipe. This is not a spicy dish, but is meant to be served alongside Cajun dishes, such as Gumbo. I also call is "Mashed Potato Salad." Depending upon what a "small potato" size is in your area (and I don't mean baby size, just smallish), you will need to adjust the amount of dressing accordingly..some days you will need more, some days less. This recipe is really more of a "eyeball it" type, so please don't take the measurements as an exact science here. Cook time is taking into account cooking your eggs and potatoes, and the prep includes chilling time.
- 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
- (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.
Now THIS is potato salad! I live in south Louisiana and this is how the real cajuns make it! File` gumbo isn't complete unless this is served along side. The only thing i would change is leaving out the canola oil and add tony chacerie's (cajun seasoning). other than that- it's perfect