Recipe of the Week


Prep Time: 30 Minutes
Yields: 4–6 Servings

To use the word “traditional” in this recipe maybe somewhat of a misnomer, because everyone in Bayou Country has their own “traditional recipe.” This particular version is the one prepared in our family for at least 100 years, and was always served as the perfect side dish for seafood soups and gumbos. Of course, potato salad is also ideal at outdoor cooking events such as barbecues.

2 large white baking potatoes, peeled and 1-inch cubed
4 eggs
½ cup mayonnaise
1 tbsp yellow mustard
¼ cup minced celery
¼ cup sweet pickle relish
1 tbsp chopped lemon thyme
1 tbsp minced chives
salt and black pepper to taste

In a large saucepot over medium-high heat, cook potatoes in lightly salted water 12–15 minutes or until fork tender. Potatoes should be tender but not mushy or overcooked. While potatoes are cooking, boil eggs in a separate pot for 12–15 minutes. NOTE: If desired, cut prep time in half by boiling potatoes and eggs in the same pot. When potatoes are done, strain and slightly cool. Peel eggs, and in a large mixing bowl, separate whites from yolk. Using a paring knife, dice egg whites. In a smaller bowl, mash yolks with a fork and combine with egg whites. Blend in mayonnaise and mustard. With a large mixing spoon, fold in celery, pickle relish, thyme, chives and potatoes. Stir carefully, making sure to keep potatoes chunky. Season with salt and pepper and serve.

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