Picture: Doaa Elkady • Meals Styling: Jason Schreiber • Prop Styling: Paige Hicks. Picture: Doaa Elkady • Meals Styling: Jason Schreiber • Prop Styling: Paige Hicks
In Cajun communities in Louisiana, gumbo is commonly served with potato salad. Opinions range as to how, however some place a dollop on the aspect of their bowl or in any other case plop it proper on high. This recipe makes sufficient to serve a celebration, however be at liberty to halve it for a smaller crowd.
Featured in “In Montreal and New Orleans, A French Vacation Celebration Endures” by Chantal Martineau and Kayla Stewart within the Fall/Winter 2025 concern. See extra recipes and tales from Problem 205.
Makes: 10–12
Time: 55 minutes
Components
- 5 lb. Yukon Gold potatoes (14–15 medium)
- 1½ cups plus 2 Tbsp. mayonnaise
- ¼ cup plus 2 Tbsp. dill pickle relish
- 2 Tbsp. Creole seasoning
- 2 Tbsp. yellow mustard
- 1 Tbsp. kosher salt, plus extra as wanted
- 1½ tsp. cayenne pepper
- 6 hard-boiled eggs, finely chopped
- 4 medium celery stalks, finely chopped
- 1 medium onion, finely chopped
- Finely chopped chives, for garnish
Directions
- To a big pot, add the potatoes and sufficient water to cowl by 3–4 inches and produce to a boil. Flip the warmth to medium and simmer till the potatoes are simply pierced with a knife, 20–25 minutes. Drain and switch to a big bowl. Enable to chill barely, then use your palms to take away the skins.
- Utilizing the again of a wood spoon, mash the potatoes coarsely. Add the mayonnaise, relish, Creole seasoning, mustard, salt, cayenne, eggs, celery, and onion and blend properly. Season with extra salt if wanted. Refrigerate till chilled, 1–2 hours. Sprinkle with chives and serve.
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