NCAA Baseball Championships:
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Cajun Potato Salad
Heather’s Cajun Potato Salad Recipe
(which she learnded from her mother-in-law, Joy Ardoin Long)
5 pounds potatoes
1 cup mayonnaise (not Miracle Whip)
3 tbsp yellow mustard
Peel potatoes and cut them into about 1½ inch cubes.
Place the potatoes and the eggs in a large pot and cover with water.
Boil the potatoes and eggs until the potatoes are fork tender.
Remove eggs from pot and place in a bowl of cold water to cool.
Drain water from potatoes leaving them in the cooking pot. Run a fork through the potatoes to break them some. We don't want to mash them but we don't want large pieces either. Salt and pepper the potatoes to taste.
When cool enough to work with, cut eggs in half and put the yolks in a bowl.
Smash the yolks with a fork and then add 1 cup mayonnaise and 3 tbsp. mustard to the yolks and stir.
Add the mayo and mustard mixture to the potatoes and stir to combine well. At this point taste the potato salad and add more salt, pepper, mayo or mustard as needed.
Chop the egg whites into pretty small pieces, add to potatoes and stir.
Note: You may notice that this potato salad is very different from others you will find around the country. Not quite mashed potatoes, but not chunky and crunchy either ~ very similar in taste to deviled eggs but with potatoes added in.
Serve as a side dish for your gumbo, or like many Cajuns, you can simply drop a big scoop right into your gumbo!
Hope you enjoy!
Heather Long (Scott’s wife)
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