If it's already good, why mess with it?
Such is the thought on any recipe that is just the way you like it; and such is the thought on any recipe that your mama or grandma made. Family recipes are almost sacred. Your parents and siblings would be puzzled, if not downright annoyed, if you brought grandma's potato salad to a gathering made in a different way. And don't even think of adding some non-Cajun ingredient, such as sun-dried tomatoes. People probably wouldn't even try it.
Cook Time: 40 minutes
Total Time: 40 minutes
Yield: 6
Ingredients:
- 6 medium russet (Idaho) potatoes (about 2 pounds)*peeled or unpeeled
- 1 teaspoon salt for cooking potatoes
- 1 cup mayonnaise
- 1 cup chopped celery
- 3/4 chopped onion
- 1/2 cup chopped fresh curly parsley
- 3 chopped hard-cooked eggs
- 1 1/2 teaspoons brown mustard (Cajun or Creole)
- 1 1/2 teaspoons salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
Preparation:
Cook the potatoes in boiling, salted water until tender, 30-40 minutes. Drain, cool, slice, and place in a large bowl.
Add the remaining ingredients to the potatoes in the bowl, and gently but thoroughly toss to mix well.
BONUS TIP: May be made up to two days ahead and kept in the refrigerator.
For other summer salads, see:
Macaroni SaladOlive Salad (Muffaletta)
Corn and Red Pepper Salad
Coleslaw
Cucumber and Tomato Salad