As I mentioned in Thursday’s post, you can’t do gumbo without potato salad, so I aim to keep my promise and share this tasty side. This is a recipe I picked up from my cousin, Lore, and ran with. I’ve never had anything as good as hers, but we’re getting closer.
I know the pickle juice sounds strange, but you can substitute with 1 TBSP of white vinegar, if needed. We “import” the best pickles from Wisconsin and I use every drop of the jar I can. Actually, our friend Frank brings them down by the case whenever he visits. God bless him!
I love this potato salad warm, but it’s also wonderful chilled. This is another recipe I’ve never tried to write down, so play with it as needed. Just remember that the egg mixture will be greatly toned down when mixed with the potatoes, so don’t be scared of bold flavor.
I am constantly adding to and playing with this recipe. Luckily, potato salad is very forgiving, so have yourself a little fun.
- 8 Medium potatoes, peeled and cut into bite size pieces
- 6-7 medium/large eggs, just hard boiled
- 1/2 cup Miracle Whip or mayonnaise
- 1 & 1/2 TBSP prepared mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp or more Tony Chachere’s Creole seasoning
- 1 & 1/2 TBSP dill pickle juice
- dash of dill
- a few drops of vinegar
- 1/2-1 dill pickle, minced
- Boil the potatoes until just soft, 12-15 minutes, drain and set aside, keep warm.
- Cut your hard boiled eggs in half and place the yolks in a medium mixing bowl,
setting the whites aside. Add the Miracle whip or mayo, mustard, salt, black pepper, Tony’s, pickle juice, dill and vinegar to the yolks and beat with an electric mixer until creamy. Season to taste, if needed and add the minced dill pickle.
- Dice or mince the egg whites, putting half in with the potatoes and half into a bowl for later garnish.
- With a wooden spoon or soft spatula, mix half of the whites and the yolk mixture with the potatoes and stir to coat all potatoes evenly. Top with extra whites, chopped green onion, yellow onion, chives, paprika, etc.