Potato Salad for Gumbo
A little different type recipe for eating on the side of gumbo than your traditional potato salad that has boiled eggs and pickles in it. And these potatoes are partially mashed, leaving some small lumps.
I like a scoop right in the bowl with the gumbo and rice but you can eat it as a side dish as well.
- 2 - 3 lbs. gold or red potatoes, peeled and cubed small (I used a 2-lb. bag of Albert Bartlett's Baby Rooster Potatoes from Wal-mart)
- 1 large rib celery, finely chopped (1/4 c.)
- 1 small onion, finely chopped (1/4 c.)
- 1 green onion, finely sliced (about 1 Tbl.)
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon spicy creole mustard (I used Zatarain's)
- 1 cup mayo (I used Blue Plate)
- Paprika for garnish, optional
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.
In the other photo it is shown with my Cajun Chicken & Sausage Gumbo in my Soups cookbook.