Simple, good potato salad for chicken and sausage gumbo

Yukon gold potatoes boiled until they soft but not mushy, boiled eggs, chopped dill pickles, real mayo, squirt of mustard, Salt and black pepper (not much) Mix the mayo, mustard, egg yellows, dill pickles, S/P till creamy, chop the potatoes and egg whites, roll in the egg yellow Mayo mustard pickle mix but don’t go crazy mixing it, you don’t want to tear up the potatoes. Slam that in the fridge to chill

Potato Salad for Gumbo

This recipe is really an "eyeball it" type, so please don't take the measurements as an exact science here. Cook time is taking into account cooking your eggs and potatoes, and the prep includes chilling time.

8 small potatoes, peeled and cut into fourths, boiled and still warm ( recipe calls for red but I like Yukon gold)
6 large hard-boiled eggs, still warm
3 large dill pickles, chopped
3 Tbs yellow mustard ( or more)
1/4 cup canola oil
1/4 to 1/.2 cup mayonnaise ( or more)
salt, to taste
pepper, to taste

Boil the potatoes until they are tender and hard cook your eggs and allow to cool until you can handle them but still warm.

Cut potatoes into small cubes and set into a large mixing bowl, mashing some of them a bit while still warm (leave plenty of chunks).

Peel the eggs and take out the yolks; set them aside for now and just chop the white parts up, add to the potatoes along with the pickles.

Take your reserved egg yolks and mash them in a small bowl along with oil, mustard, mayo, until smooth; pour over the potato mixture and toss to coat.

Season well with salt and pepper to taste -- sample it and add more mayo if too dry, more seasoning if desired -- don't be afraid to taste it and add more salt, etc -- the amount is bound to be a bit different every time you make this.

Chill well before serving.

Servings: 10

Add potato salad to gumbo after cooked , or boiled eggs .

You had me right up until

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Slam that in the fridge to chill

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Cold potato salad can kick rocks. Has to be warm when I eat it or at the very least, room temp.

Aww man I love potato salad in my gumbo

For a store bought option Kroger’s southern style potato salad is surprisingly good

Also I can’t do eggs in my potato salad

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I use both sweet and dill pickles chopped not the relish. Also a teaspoon of dill juice adds to potato Salad.

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This really makes it pop. It's restaurant quality with this added.

I use Donald Link's recipe:

Ingredients
2-1/2 pounds of Yukon Gold, Red or Russet potatoes
1/2 cup of finely minced onion
1 large stalk of celery, chopped
1 green onion, sliced
1/2 tablespoon of dried parsley
3/4 to 1 cup of mayonnaise
1 tablespoon of spicy Creole style mustard
1 teaspoon of kosher salt
10 turns of the pepper grinder
Paprika to garnish, optional
Instructions

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 the 3/4 cup of 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.

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Go to Dandy Don LSU Football. He has a recipe page. Look for the potato salad recipe. I add sweet relish or olives to mine and sometimes raw finely chopped white onion.

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Dandy Don’s recipe is how my wife makes it and it is perfect for gumbo. She sometimes adds green onion, but not always. Plain and simple wins the day. We prefer it slightly warm or room temperature at worst.

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Peel the eggs and take out the yolks; set them aside for now

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I’ve never seen this practice before. Why? We just smash the entire boiled eggs and then add mayo and mustard.

No crunch for gumbo…crunch for bbq.