What is a better side dish than potato salad on a hot summer day? It’s easy to repair and can be made in advance and put in the fridge! I’m from Louisiana and potato salad is a must when you are making a gumbo … and for most occasions! The recipe I’m going to share is my favorite one, I’ve been making it since I was just 11 year old cooking for my rather large family! One of the think I dearly love about potato salad is you can change it up by adding different things to it and keep it exciting!
So, for this recipe I go with a general guide line to answer the age old question about how many eggs to potato ratio should you go with? I’ve never actually followed recipe when making much of anything so I never really thought to much about it. I just go with my gut feeling when I make anything. But, today as I made a potato salad for a gumbo I was making for some friends in Florida I decided to make a potato salad blog recipe … when you come from Louisiana you will do that often when you travel, make some Cajun specials for everyone! On this particular trip to Florida we got to spend some time with the Enigma Fishing folks and to return the favors of bring us fishing I made a nice big Louisiana Gumbo and with this one must try the potato salad in the gumbo! So this is what I came up with, for every pound of potatoes use one egg. If you like your salad a little more eggy by all means add a few extra!!! 🙂
What you’ll need … 5 Pounds of Russet Potatoes 5 Large Eggs 3/4 Cup Blue Plate Mayonnaise (more or less to your taste) 1 Tablespoon of Yellow Mustard. 1 Large Green Bell Pepper Chopped (about the size of pickle relish) 1 teaspoon Salt (more or less to your taste)
In a large pot boil potatoes and eggs until just they are tender, don’t over boil them as they will fall apart to easily and I this potato salad is best when the potatoes are in larger chunks. Drain and let them cool down for about 15 minutes. I like to put my potatoes in a large casserole dish so they can cool off quicker plus I also make it in the casserole dish. Put the eggs under cold water to cool them down and when they are cool enough peel them and put them on top of the potatoes. Grab a knife and slice the eggs and potatoes until you get the desired chunks … I don’t care to use the masher when making potato salad because I like to have more control over the sizes of everything. Now go ahead and add the salt, mayonnaise, mustard and green bell pepper and slowly fold that in with a larger spoon. I like to refrigerate mine prior to serving.