Potato salad is always served with gumbo at our house. We like it plain. Nothing fancy or extra in there to overtake the taste of the gumbo. We also like it served with different kinds of meats especially if they are grilled or bar-be-qued.
Ingredients
3 pounds of red potatoes quartered with skins left on
4 eggs
3/4 cup mayonnaise, depending on how creamy you like your salad
1 tablespoon regular mustard
3/4 teaspoon seasalt
1/2 teaspoon pepper
Place potatoes in large pot with enough water to cover about two inches over potatoes. Boil until potatoes are almost tender. Add eggs to pot near end of boiling time to allow them to cook for 8 minutes with potatoes. When potatoes are tender drain them and the eggs. Let potatoes and eggs cool to touch then peel and dice into bite size pieces. Add mayonnaise, mustard, salt and pepper. Lightly stir as to not mash potatoes. Serve immediately or store in the refrigerator until later. I add a spoonful of potato salad directly into my bowl of gumbo. I like the taste of it and it saves on dish washing.
Something I like: “Become a worry-slapper. Treat frets like mosquitoes. Do you procrastinate when a bloodsucking bug lights on your skin? ‘I’ll take care of it in a moment.’ Of course you don’t! You give the critter the slap it deserves. Be equally decisive with anxiety.” Max Lucado.
When I lived in Mississippi, just after I moved out of your in-laws house (what a surprise that was when I found out), a Mississippi friend introduced me to pickles that she made from yellow, overgrown cucumbers. I couldn’t believe that the recipe called for cucumbers we used to cull but, boy, does it make the best potato salad!
It sure is a small world. Thought about that when I was writing about their home in Mississippi. Did not know that about those pickles. I think I’d like them.