Louisiana-Style Potato Salad for Gumbo

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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A thick, creamy, savory Louisiana-style potato salad made with partially mashed russet potatoes, eggs, mustard, dill pickles, and mild Cajun seasoning.

Prep Time20

Cook Time20

Chill Time1

Total Time1 40

Course: Side Dish

Cuisine: Cajun, Creole, Southern

Servings: 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.

Video

Notes

Drain and steam-dry the potatoes before mixing, then mash most of them while leaving a few small pieces for a thick, scoopable texture.
Yukon Gold potatoes can replace russets for a denser texture; keep dill pickles rather than sweet relish for the savory gumbo pairing.
Chill for at least 1 hour and taste again before serving. Keep the salad refrigerated and serve small portions at a time for gatherings.

Estimated nutrition: Per one-eighth recipe, Blue Plate mayonnaise reference and four large eggs; peeled potato amount modeled with generic raw potato reference. Extra mayonnaise and boiling-water salt excluded. Sodium withheld because pickle-brine composition and absorbed boiling salt are unknown; other small brine contributions excluded.

Nutrition