Tuesday, June 17, 2008

Cajun 'Mashed' Potato Salad


Ever since I hinted at the mashed potato salad that some Cajuns eat with gumbo, I've been bombarded with requests for a recipe. Since it isn't gumbo weather* yet, I whipped some up as a side dish for a dinner of barbecued chicken.

This is one of those salads that's really made to taste and there are probably a thousand variations of it from one Cajun family to the next. The measurements I've provided are just my personal preferences.

Traditionally, you halfway submerge an ice cream scoopful of this chilled potato salad in your gumbo. And most folks have the rice in the gumbo, as well. I like to scoop a bit of gumbo, rice and potato salad all at the same time. DO NOT mix it all together. That would be weird and, trust me, it will look quite unappetizing.

If you don't plan on whipping up a gumbo anytime soon, this salad makes a nice side to any barbecued meal.


Cajun Mashed Potato Salad
1 lb red potatoes, boiled in salted water until tender and jackets are splitting
2 green onions, finely minced
1 Tbsp parsley, finely minced
2 Tbsp red or white onion, finely minced
half stalk of celery, finely minced
Hellman's light mayonnaisse or Miracle Whip
yellow mustard
2 - 3 boiled eggs, yolks separated from whites after cooling
4 Tbsp dill pickle juice or white vinegar
salt
pepper
Creole seasoning
paprika (optional for garnish)

1) Peel cooled potatoes and place in a large mixing bowl.
2) Roughly mash potatoes with a fork or potato masher. (Don't worry about them being too chunky, they'll continue to break down with the addition of other ingredients.)
3) Add the green onions, parsley, celery and onion to the bowl, mixing well.
4) In a small bowl, mash the egg yolks with a small amount of mayo and mustard until smooth. Add to the potato mixture and mix thoroughly.
5) Mince the egg whites and add to the potato mixture.
6) Add pickle juice, additional mayo, and mustard to taste to the potato mixture and mix until completely blended.
7) Add salt, pepper, and Creole seasoning to taste.

Chill before serving. Sprinkle with paprika, if desired.

*Gumbo weather - the time of year when everyone's mamas are makin' gumbo. Generally, this occurs around the first cool snap in early autumn.

2 red beans:

S for Kitchen Confit said...

Yummy. I've never had a 'mashed' potato salad, though have tried my hand at making a number of different potato salads. I will try this one. Looks really good and interesting.

Gumbeaux Gal said...

Hi S,
If you try it, please do let me know what you think. I've been checking out kitchen confit. I like the collaborative effort that you gals have going on there!

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