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A person wearing black gloves holds a spoonful of creamy potato salad above a wooden bowl brimming with the classic yellow potato salad, all set atop a rustic wooden cutting board.
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Louisiana-Style Potato Salad for Gumbo

A thick, creamy, savory Louisiana-style potato salad made with partially mashed russet potatoes, eggs, mustard, dill pickles, and mild Cajun seasoning.
Prep Time20 minutes
Cook Time20 minutes
Chill Time1 hour
Total Time1 hour 40 minutes
Course: Side Dish
Cuisine: Cajun, Creole, Southern
Servings: 8 servings

Ingredients

Potatoes

  • 3 pounds russet potatoes peeled and cut into chunks
  • 4 large eggs
  • 1 cup mayonnaise preferably Blue Plate, plus more if needed
  • 3 tablespoons yellow mustard
  • 2 tablespoons dill pickle juice
  • 2 tablespoons dill pickles very finely minced
  • 2 tablespoons yellow onion very finely minced
  • 2 green onions finely sliced
  • 1 teaspoon kosher salt plus more for boiling the potatoes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Cajun seasoning
  • 1/4 teaspoon garlic powder

Instructions

  • Place the potatoes in a large pot and cover with cold water by about 1 inch. Season the water generously with salt. Bring to a boil, reduce to a steady simmer, and cook for 12 to 15 minutes, or until very tender.
  • While the potatoes cook, hard-boil the eggs. Cool them in ice water, peel, and finely chop.
  • Drain the potatoes well, then return them to the warm pot for 2 to 3 minutes so excess moisture can evaporate.
  • Transfer the warm potatoes to a large bowl. Mash about two-thirds of the potatoes, leaving a few small pieces for texture.
  • Add the yellow mustard, pickle juice, kosher salt, black pepper, Cajun seasoning, and garlic powder while the potatoes are still warm. Mix gently.
  • Fold in the mayonnaise, chopped eggs, dill pickles, yellow onion, and green onions.
  • The potato salad should be thick, creamy, and scoopable. If it is too stiff, fold in 1 to 2 additional tablespoons of mayonnaise.
  • Taste and adjust with a little more mustard or salt if needed. Cover and refrigerate for at least 1 hour before serving.

Notes

  • For gumbo service, place about a 1/2-cup scoop in the center of each bowl and ladle the hot gumbo around it.
  • Keep this version savory by using dill pickles and leaving out sugar and sweet relish.
  • Store tightly covered in the refrigerator for 3 to 4 days. Freezing is not recommended.

Nutrition

Calories: 368kcal | Carbohydrates: 32g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 660mg | Potassium: 780mg | Fiber: 3g | Sugar: 2g | Vitamin A: 258IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg