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Started By
Message
Does someone have a good potato salad recipe to go with Gumbo? (or app suggestion)
Posted on 12/24/19 at 3:36 pm
Posted on 12/24/19 at 3:36 pm
Dad is making a chicken/okra gumbo tomorrow and I've been tasked with dessert (making bread pudding) but I'd like to contribute a little more
Or in lieu of that if anyone has an appetizer suggestion that would work also. Doesn't have to be cajun themed necessarily
Or in lieu of that if anyone has an appetizer suggestion that would work also. Doesn't have to be cajun themed necessarily
This post was edited on 12/24/19 at 4:24 pm
5
Posted on 12/24/19 at 3:41 pm to Powerman
quote:
appetizer suggestion
Got any boudin, and some wonton wraps?
My wife takes the smoked boudin out of the casing and makes little boudin filled wontons in the fry daddy.
Posted on 12/24/19 at 3:44 pm to heypaul
I could get some boudin here locally but it won't be very good...
That does sound like a good idea for future reference though
Does she make any sort of dipping sauce to go with it?
That does sound like a good idea for future reference though
Does she make any sort of dipping sauce to go with it?Posted on 12/24/19 at 3:44 pm to Powerman
Yellow potatoes, boiled eggs. Cube the potatoes and boil with the eggs. Separate the yolks from the whites. Cut the whites up and put with the potatoes. Add mayo, mustard, and seasonings (salt, cayenne, garlic powder) to the yolks and mix. Pour yolk mixture in potatoes and eggs, add relish/chopped raw onions if you want, and mix.
As far as measuring everything do it to taste. Not everyone's potato salad is the same.
ETA: one time used red potatoes and boiled them in crab boil first. fricking amazing and something different.
As far as measuring everything do it to taste. Not everyone's potato salad is the same.
ETA: one time used red potatoes and boiled them in crab boil first. fricking amazing and something different.
This post was edited on 12/24/19 at 3:46 pm
Posted on 12/24/19 at 3:53 pm to GEAUXmedic
quote:
ETA: one time used red potatoes and boiled them in crab boil first. fricking amazing and something different.
I've actually done this with mashed potatoes before a few times
As long as you don't put too much it comes out great
Posted on 12/24/19 at 3:54 pm to Powerman
Donald Link’s Potato Salad From Real Cajun
serves 6-8 as a side dish
1.8kg waxy potatoes, such as Nicola, Kipfler or Dutch Creams, diced
2 celery stalks
1/2 onion, finely chopped
1 bunch spring onion, thinly sliced
1/2 c mayonnaise
1/4 c whole grain mustard
2 tbsp coarsely chopped parsley
1 tbsp red wine vinegar
1 1/2 tsp paprika
1 tsp sea salt
1/2 tsp coarsely ground black pepper
1. Put the potatoes in a large saucepan and cover with cold water, bring to the boil, reduce to low heat and simmer until very tender, 20 mins.
2. Drain and cool to room temperature, transfer to a large bowl and gentle crush some with a whisk, (I used a fork), leaving some a little chunky. While the potatoes are cooling, whisk all remaining ingredients in a separate bowl until well combined.
3. Once the potatoes are at room temperate, pour the dressing over and combine well. I also added a handful of rocket leaves, just because it had them in the fridge to use.
serves 6-8 as a side dish
1.8kg waxy potatoes, such as Nicola, Kipfler or Dutch Creams, diced
2 celery stalks
1/2 onion, finely chopped
1 bunch spring onion, thinly sliced
1/2 c mayonnaise
1/4 c whole grain mustard
2 tbsp coarsely chopped parsley
1 tbsp red wine vinegar
1 1/2 tsp paprika
1 tsp sea salt
1/2 tsp coarsely ground black pepper
1. Put the potatoes in a large saucepan and cover with cold water, bring to the boil, reduce to low heat and simmer until very tender, 20 mins.
2. Drain and cool to room temperature, transfer to a large bowl and gentle crush some with a whisk, (I used a fork), leaving some a little chunky. While the potatoes are cooling, whisk all remaining ingredients in a separate bowl until well combined.
3. Once the potatoes are at room temperate, pour the dressing over and combine well. I also added a handful of rocket leaves, just because it had them in the fridge to use.
This post was edited on 12/24/19 at 3:56 pm
Posted on 12/24/19 at 3:57 pm to Powerman
There should be a sticky thread with potato salad gumbo questions at the top.
ETA: Potato
Mustard
Mayo
Egg
Salt
Pepper
Mix together to your taste.
ETA: Potato
Mustard
Mayo
Egg
Salt
Pepper
Mix together to your taste.
This post was edited on 12/24/19 at 3:59 pm
Posted on 12/24/19 at 3:57 pm to Powerman
Posted on 12/24/19 at 4:25 pm to LSUSPARKY621
Seems pretty simple and about what I thought. Just never made one. I prefer a really eggy and soft potato salad for this purpose
Posted on 12/24/19 at 4:56 pm to Powerman
CREAMY POTATO SALAD
MAKES ABOUT 5 CUPS
2-1/2 pounds yellow potatoes, peeled
and cut into 1-inch pieces
3-1/4 teaspoons kosher salt, divided
6 hard-cooked eggs, chopped
cup mayonnaise
2 tablespoons chopped green onion
2 tablespoons sweet pickle relish
2 tablespoons yellow mustard
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
Garnish: ground black pepper
1. In a large stockpot, bring potatoes,
3 teaspoons salt, and water to cover
by 2 inches to a boil over medium
high heat. Reduce heat to medium
cook until fork-tender, 15 to
20 minutes. Drain well.
2. In a large bowl, using a potato
masher, mash potatoes until smooth.
Stir in eggs, mayonnaise, green onion,
relish, mustard, paprika, cayenne,
black pepper and remaining
teaspoon salt until combined.
Cover and refrigerate until ready
to serve. Garnish with black pepper,
if desired
MAKES ABOUT 5 CUPS
2-1/2 pounds yellow potatoes, peeled
and cut into 1-inch pieces
3-1/4 teaspoons kosher salt, divided
6 hard-cooked eggs, chopped
cup mayonnaise
2 tablespoons chopped green onion
2 tablespoons sweet pickle relish
2 tablespoons yellow mustard
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
Garnish: ground black pepper
1. In a large stockpot, bring potatoes,
3 teaspoons salt, and water to cover
by 2 inches to a boil over medium
high heat. Reduce heat to medium
cook until fork-tender, 15 to
20 minutes. Drain well.
2. In a large bowl, using a potato
masher, mash potatoes until smooth.
Stir in eggs, mayonnaise, green onion,
relish, mustard, paprika, cayenne,
black pepper and remaining
teaspoon salt until combined.
Cover and refrigerate until ready
to serve. Garnish with black pepper,
if desired
Posted on 12/24/19 at 8:18 pm to Powerman
quote:
dipping sauce to go with it?
Cream cheese pepper jelly
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