Traditional Louisiana Potato Salad

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This potato salad THE PERFECT companion to some delicious, traditional Cajun gumbo! Here's a recipe from the amazing cookbook "The Encyclopedia of Cajun and Creole Cuisine." That cookbook is a HUGE one (and a little pricey), but OH MAN is it worth it! Seriously. John Folse and his team archived some of the best recipes that truly capture the taste of Cajun and Creole culture. You won't be disappointed if you get the book!

After I made this for the first time, I couldn't believe how easy and delicious it was! Now it's must when we make gumbo!

🌱I’ve recently recreated this recipe in PLANT-BASED FORM! The crazy part: when taste tested against the non-vegan, not 1 person could tell a difference. 🤩 To say I was excited is an understatement !! Click this link for that video & recipe!    • Plant-Based Louisiana Potato Salad  

As you'll see, I didn't add thyme, and I used green onions instead of chives. Still came out delicious and amazing!

INGREDIENTS:
2 large russet potatoes, peeled and 1" cubed
4 eggs
1/2 c. mayonaise
1 T yellow mustard
1/4 c. minced celery
1/4 c. sweet pickle relish
1 T chopped lemon thyme
1 T minced chives
salt and black pepper to taste

DIRECTIONS:
In large sauce pot over medium heat, cook potatoes in lightly salted water fro 10-15 min or until fork tender. Potatoes should be tender but not mushy or overcooked. While potatoes are cooking, boil eggs in a separate pot for 12-15 min. (You can cut prep time by boiling eggs and potatoes in the same pot). When potatoes are done, strain and slightly cool. Peel eggs and in a large bowl, separate whites from yolk. Diced eggs whites. In smaller bowl, mash eggs yolks with a forks and combine in egg whites. Blend in mayonnaise and mustard. With a large mixing spoon, fold in celery, pickle relish, thyme, chives, and potatoes. Stir carefully. making sure to keep the potatoes chunky. Season with salt and pepper and serve.