POTATO SALAD FOR GUMBO RECIPE - (4.1/5)

Potato Salad for Gumbo Recipe - (4.1/5) image

Provided by msippigrl

Number Of Ingredients 9

2 - 3 lbs. gold or red potatoes, peeled and cubed small (I used a 2-lb. bag of Albert Bartlett's Baby Rooster Potatoes from Wal-mart)
1 large rib celery, finely chopped (1/4 c.)
1 small onion, finely chopped (1/4 c.)
1 green onion, finely sliced (about 1 Tbl.)
1 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
1 teaspoon spicy creole mustard (I used Zatarain's)
1 cup mayo (I used Blue Plate)
Paprika for garnish, optional

Steps:

Cover the peeled and cubed potatoes with water and bring to a boil over medium-high heat; reduce heat by 1 or 2 marks and cook (uncovered) until potatoes are tender. Mine were done in about 10 minutes. Set aside in a colander to drain and cool somewhat while you chop the celery, onion, and green onion. Transfer drained potatoes to a mixing bowl, and using a potato masher, coarsely mash the potatoes, leaving some small chunks. Top with the chopped veggies, along with the remaining ingredients. Stir gently to combine, adding a little more mayo for desired consistency. Transfer salad to a serving bowl and garnish top with paprika, if desired.. or add a scoop right in the bowl of gumbo and rice and serve immediately. Refrigerate leftovers. Note: In the other photo it is shown with my Cajun Chicken & Sausage Gumbo in my Soups cookbook.