Best Potato Salad for Gumbo

Here's one:

Gumbo Potato Salad



Yield: 4 to 6 servings
from Deep South Dish
Prep Time: 15 Min
Cook Time: 20 Min
Total Time: 35 Min

Gumbo potato salad generally has no eggs or pickles in it and is mostly mashed. It's perfect for eating with gumbo, whether you scoop it right into the gumbo bowl, or serve it on the side.

2- 1/2 pounds Yukon Gold, Red or Russet potatoes
1/2 cup finely minced onion
1 large rib celery, chopped
1 green onion, sliced
1/2 tablespoon dried parsley
3/4 to 1 cup real mayonnaise
1 tablespoon spicy Creole style mustard
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly cracked black pepper, or to taste
Paprika to garnish, optional

Peel and cut potatoes to a small dice. Boil until tender and crumbly, about 20 minutes. Drain and set aside to cool.
Place into serving bowl and use a masher to partially mash them, leaving some chunks.

Add the onion, celery, green onion and parsley to the potatoes; toss.
In a separate small bowl, mix together 3/4 cup of the mayonnaise, mustard, salt, and pepper; spoon over the potatoes. Toss again until all the potatoes are coated, adding additional mayonnaise to reached desired consistency. Taste and adjust seasonings as desired.

Sprinkle top lightly with paprika, if desired.

To serve with gumbo, spoon gumbo into individual serving bowls, with or without rice, and use a cookie scoop to place a scoop of the potato salad right into the bowl. May also serve on the side. Refrigerate leftovers.

Notes
Yukon Gold and Red New Potatoes produce a creamier potato salad than Russets, though pretty much any potato will work. With a starchier baking potato, you will likely need to add more mayonnaise however. Boiled eggs and sweet pickles, typically found in most southern potato salads, have been omitted in this gumbo style potato salad. If you are making this potato salad for a potluck, picnic, or barbecue, instead of for gumbo, however, feel free to add in one to two tablespoons of sweet pickle relish or chopped sweet pickles, and two to three chopped, hard-boiled eggs.

I make one with potatoes, hard boiled eggs, mayo, mustard, dill relish, or sometimes sweet relish, but not an overwhelming amount. Tony’s and paprika. Not mashed or creamed, but kinda chunky creamy.

Mais, it tasteses good good in gumbo, cher.

I will make own or buy. It’s all going in my gumbo anyway unless I have a sweet potato.

Mine is pretty much exactly like Darla's.

Red Potatoes (cubed and boiled)
Eggs chopped
Celery chopped
Dukes Mayo
S&P to taste

That is it. Simple and plain.

quote:

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potatoes
mayo
mustard
egg
pickle/relish

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Pretty much what my mother does, with a little celery salt as a secret ingredient.

I think there may be other secrets because ours is never quite as good as hers.

Add a splash of vinegar. Adds tang and help keeping the taters from getting to mushy. YW

quote:

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Hebert's

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A-Bear’s. That place is a hidden gem.

I boiled egg per potato
1/2 of the boiled potatoes chunky, 1/2 semi chunky

I mix the eggs, pickles, mayo, mustard, seasoning together then fold in the potatoes

(I don't measure) 1/2 sweet pickle chunks/1/2 dill chunks
Heavy on the mustard
Dukes mayo
Tony's or whatever is available
smoked paprika

Carefully blend egg mush together with potatoes

No pics