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re: Potato salad for gumbo
Posted on 10/31/19 at 9:27 am to Chelsea Blue
Posted on 10/31/19 at 9:27 am to Chelsea Blue
quote:
Let it go
I'm not yet convinced this whole thing isn't some elaborate troll by Ed O to get back at people mocking the way he speaks.
'Hey baws, look at these couyons putting Tata salad in dey gumbo cause ole Eddy tol dem so!'
4
Posted on 10/31/19 at 9:29 am to InwardJim
quote:Nah, been going on since the beginning of time
I'm not yet convinced this whole thing isn't some elaborate troll by Ed O to get back at people mocking the way he speaks.
'Hey baws, look at these couyons putting Tata salad in dey gumbo cause ole Eddy tol dem so!'
Posted on 10/31/19 at 9:37 am to InwardJim
quote:
'm not yet convinced this whole thing isn't some elaborate troll by Ed O to get back at people mocking the way he speaks.
'Hey baws, look at these couyons putting Tata salad in dey gumbo cause ole Eddy tol dem so!'
Well, cher, I'm from Ed's hometown. We eat potato salad with our gumbo, long before Coach O told anyone about it. Whether you put it on the side or in the bowl is personal preference.
Proper DTB (down the bayou) potato salad for gumbo is fairly plain, a little sharp/tart from dill relish and/or vinegar, and not too chunky: it's more spready/mashed potato-y than chunks. Hardboiled eggs, finely chopped celery, dill relish, a splash of vinegar (or pickle brine), mayo, yellow or creole mustard, a little cayenne if you want (or paprika if you don't like heat). The trick is to mix it all up while the boiled potatoes are still piping hot--they will crumble & soak up the seasonings.
And no one from DTB would call him "old Eddy"....he's BéBé to us.
Posted on 10/31/19 at 9:57 am to InwardJim
Yukon Gold Potatoes peeled, chopped and boiled
2 boiled eggs for every 3 potatoes.
20-80% mustard to mayo sauce. I usually make about a 3/4 cup of sauce
1 to 2 tablespoon each dill and sweet pickles chopped fine and some juice from each, don't use relish only sliced or whole pickles.
1 or 2 tablespoon each minced onion and celery.
separate several boiled yokes and mash.
Add yokes to sauce, add a tablespoon total of dill and sweet pickle juice mix well and set aside.
Fold into potatoes, rest of chopped eggs, chopped pickles minced onion and celery.
Fold into potato mixture 1/3 of sauce then add more as needed.
Potato salad isn't used instead of rice but in addition to it. Just a scoop or two on the side of the gumbo bowl.
2 boiled eggs for every 3 potatoes.
20-80% mustard to mayo sauce. I usually make about a 3/4 cup of sauce
1 to 2 tablespoon each dill and sweet pickles chopped fine and some juice from each, don't use relish only sliced or whole pickles.
1 or 2 tablespoon each minced onion and celery.
separate several boiled yokes and mash.
Add yokes to sauce, add a tablespoon total of dill and sweet pickle juice mix well and set aside.
Fold into potatoes, rest of chopped eggs, chopped pickles minced onion and celery.
Fold into potato mixture 1/3 of sauce then add more as needed.
Potato salad isn't used instead of rice but in addition to it. Just a scoop or two on the side of the gumbo bowl.
Posted on 10/31/19 at 7:43 pm to InwardJim
Paul Prudhomme talks of putting potato salad in one of his gumbo recipes in a book from the 1980's. I've never done it, but I'm fairly certain if I said I put mayo and mustard in my gumbo along with pickles and potatoes, these same people would look at me like I'm crazy.
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