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Message
Potato salad for gumbo
Posted on 10/31/19 at 8:53 am
Posted on 10/31/19 at 8:53 am
Can those of you who do this regularly post your recipe or at least a basic ingredients list? I usually dont use much mayo for the type I'd make for a BBQ, but the idea of using mayo at all for something going into a gumbo bowl seems questionable.
Red vs russett vs sweet?
Ive only ever used rice for gumbo.
Red vs russett vs sweet?
Ive only ever used rice for gumbo.
11
Posted on 10/31/19 at 8:56 am to InwardJim
Coonass Potato Salad:
Russet potatoes
eggs
mayonnaise
yellow mustard
salt
pepper
garlic powder
Russet potatoes
eggs
mayonnaise
yellow mustard
salt
pepper
garlic powder
Posted on 10/31/19 at 8:59 am to InwardJim
Lot of mustard, a lot of vinegar is integral
This post was edited on 10/31/19 at 9:00 am
Posted on 10/31/19 at 9:14 am to El Magnifico
quote:
Coonass Potato Salad:
Russet potatoes
eggs
mayonnaise
yellow mustard
salt
pepper
garlic powder
This, but I like to use Yukon Gold potatoes. Lots of egg!!!!
Posted on 10/31/19 at 9:17 am to InwardJim
quote:
the idea of using mayo at all
Posted on 10/31/19 at 9:21 am to InwardJim
Keep it simple.
Potatoes
Eggs
Mayo
Mustard
Dill Relish (NOT SWEET!)
Salt/Pepper to taste
Paprika on top for color (optional)
Potatoes
Eggs
Mayo
Mustard
Dill Relish (NOT SWEET!)
Salt/Pepper to taste
Paprika on top for color (optional)
Posted on 10/31/19 at 9:21 am to Thias2685
quote:
Keep it simple.
Potatoes
Eggs
Mayo
Mustard
Dill Relish (NOT SWEET!)
Salt/Pepper to taste
Paprika on top for color (optional)
Add celery
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!'
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 9:30 am to InwardJim
Posted on 10/31/19 at 9:32 am to Janky
quote:
Add celery
I may have added green onion before but never tried celery. I'd give it a try. I just can't stand potato salad where way too much shite is added. That might be alright to go with BBQ and stuff but for gumbo I find simplicity is best. Olives in particular ruin it for me. I like olives, just not in potato salad.
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 10:07 am to hungryone
Our potato salad for gumbo is much more plain than y’all make.
Posted on 10/31/19 at 10:10 am to Gaston
quote:
Our potato salad
Posted on 10/31/19 at 10:12 am to hungryone
No relish in my potato salad, but I always add green onions and creole mustard. Love it and always get compliments at party or who made potato salad and what’s your ingredients?? How much you add is your personal preference. Checked my creole mustard supply today.
Posted on 10/31/19 at 10:14 am to hungryone
quote:
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.
From the same area and usually either have mine in the gumbo to the side of the bowl or on the side and just dip spoonfuls of potato salad in the gumbo. I've heard of people just putting gumbo directly over potato salad (no rice) but have yet to see anyone actually do it.
Posted on 10/31/19 at 10:27 am to Thias2685
Add Italian dressing
Posted on 10/31/19 at 10:32 am to InwardJim
sweet potato for gumbo.
Posted on 10/31/19 at 11:21 am to InwardJim
-10lb bag red potatoes, peeled and diced about 3/4"
-Dozen eggs boiled and peeled, yokes separated from whites, whites should be diced into 1/4" pieces.
-16oz Blue Plate or Hellmans Mayo
-3 TBS Yellow Mustard
-Salt
-Pepper
-Dill Relish (optional)
-Garlic Powder (optional)
Boil potatoes in salted water for 20 minutes or till fork tender. While potatoes are boiling put mayo in a large mixing bowl and stir it till its smooth. Then add egg yolks and mustard to the bowl and smash the egg yolks with a fork and mix together (if you want dill relish in it, add it at this time). Add a little salt and a good bit of black pepper. I also like to add a sprinkle of granulated garlic . At this time add your diced eggs. When potatoes are cooked, drain and add them to the bowl mix together and serve.
ETA; I'm not sure on the amounts of Mayo, I just go by looks. I'm pretty sure it's near half a jar though.
-Dozen eggs boiled and peeled, yokes separated from whites, whites should be diced into 1/4" pieces.
-16oz Blue Plate or Hellmans Mayo
-3 TBS Yellow Mustard
-Salt
-Pepper
-Dill Relish (optional)
-Garlic Powder (optional)
Boil potatoes in salted water for 20 minutes or till fork tender. While potatoes are boiling put mayo in a large mixing bowl and stir it till its smooth. Then add egg yolks and mustard to the bowl and smash the egg yolks with a fork and mix together (if you want dill relish in it, add it at this time). Add a little salt and a good bit of black pepper. I also like to add a sprinkle of granulated garlic . At this time add your diced eggs. When potatoes are cooked, drain and add them to the bowl mix together and serve.
ETA; I'm not sure on the amounts of Mayo, I just go by looks. I'm pretty sure it's near half a jar though.
This post was edited on 10/31/19 at 11:24 am
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