Potato Salad For Gumbo Recipe 415

Steps:

• Cover the peeled and cubed potatoes with water and bring to a boil over medium-high heat; reduce heat by 1 or 2 marks and cook (uncovered) until potatoes are tender. Mine were done in about 10 minutes. Set aside in a colander to drain and cool somewhat while you chop the celery, onion, and green onion. Transfer drained potatoes to a mixing bowl, and using a potato masher, coarsely mash the potatoes, leaving some small chunks. Top with the chopped veggies, along with the remaining ingredients. Stir gently to combine, adding a little more mayo for desired consistency. Transfer salad to a serving bowl and garnish top with paprika, if desired.. or add a scoop right in the bowl of gumbo and rice and serve immediately. Refrigerate leftovers. Note: In the other photo it is shown with my Cajun Chicken & Sausage Gumbo in my Soups cookbook.

Steps:

• (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.