Momma's Cajun Potato Salad
Ingredients
- 2 pounds medium red potatoes
- 1 small celery stalk chopped fine (optional)
- 3 scallions (green onions) chopped fine
- 1/4 cup minced parsley (optional)
- 3/4 cup mayonnaise
- 3 tbsp white vinegar
- 3 tbsp prepared yellow mustard
- 2 tsp salt (or more to taste)
- 1/4 tsp to 1/2 tsp black pepper
- 4 tbsp minced sweet onions (optional)
- 4 - 6 eggs boiled
Step-by-Step Instructions
- Boil the potatoes in their jackets for 25 minutes or until tender when pierced with a fork. Do not overcook as this will make the potatoes starchy. The eggs may be boiled with the potatoes (my Mom did that) or see how to make perfect hard-boiled eggs on our web site.
- Drain the water from the potatoes. Cool and peel both the potatoes and eggs. The peeled potatoes and egg whites go in one bowl; the egg yolks in a small dish. Combine the yolks with the vinegar, mustard, pepper, salt and mayonnaise. Set aside.
- Chop the egg white and cube the potatoes. Add the celery, parsley, scallions (onion top) and sweet onions if using. Note you can modify more or less if needed on the celery and onions or leave off all together.
- Combine thoroughly the egg yolk mixture with the potatoes. Garnish with parsley and serve either warm or chilled in the icebox for a few hours.
Common Problems and Solutions
Q: Why is my potato salad watery?
A: You may have overcooked the potatoes, making them release starch and water. Boil just until fork-tender (about 25 minutes), and make sure to drain them well and let them cool before mixing with the dressing.
Q: Should I peel the potatoes before or after boiling?
A: Always boil potatoes in their jackets (with skins on) as Momma did. This keeps them from getting waterlogged and helps them hold their shape. Peel after they cool - the skins slip right off.
Tips and Techniques
Make this potato salad a few hours ahead and chill it in the icebox - the flavors meld together beautifully. If serving at a potluck or outdoor gathering, keep it on ice since it contains mayonnaise and eggs.
Ingredient Substitutions
- mayonnaise: half mayonnaise and half sour cream or Greek yogurt
- white vinegar: apple cider vinegar or white wine vinegar
- red potatoes: Yukon Gold potatoes
Equipment Needed
- large pot for boiling
- mixing bowls
- fork for testing doneness
- knife for chopping
Historical Context
In Cajun homes, potato salad was often served alongside Sunday dinner roasts or with a big pot of chicken gumbo. The addition of green onions and the creamy egg yolk dressing are classic South Louisiana touches.