|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.|
Gumbo Potato SaladThe second you saw Gumbo Potato Salad as the title of this post you probably thought one of two things. You knew exactly what I was talking about or you thought I'd gone and lost my mind. Don't worry. The Cajun himself looked at me like I had two heads, and I'm pretty sure that it was the same look I had the first time I saw a guy I was dating put a scoop of potato salad in his gumbo.
This "gumbo" potato salad, unlike the more common and chunkier Southern Style Potato Salad, has no eggs or pickles 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. Some folks like it that way with red beans too. While the concept is pretty much a regional thing, if you live down in this part of The Deep South, you either grew up with your family putting potato salad in their gumbo, or else it's totally foreign to you. If you come from the latter, you can find recipes or references in several popular Louisiana cookbooks including Donald Link's Real Cajun, Time-Picayune's Cooking up a Storm, and John Besh's My New Orleans, to name a few.
My mother in law actually makes her regular potato salad more on the creamy side like this anyway, though she does include the eggs and pickles, and a bit more mayonnaise and mustard than I do. Adjust those ingredients as you like them.
Whatever you do, don't stir the potato salad into the gumbo! It is intended to be served freshly made, even just a little bit warm, and scooped right in the bowl. You eat it by taking a bit of the potato salad on a spoon, and then dip the spoon into the gumbo. Use an ice cream or cookie scoop to scoop it right into the gumbo, with or without rice, whatever you choose, or simply serve the potato salad in a dish on the side.
Recipe: Creamy Gumbo Potato Salad©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings
- 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
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. 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. Can also serve on the side. Refrigerate leftovers.
Cook's 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.
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