Creamy Potato Salad
Yields: About 5 Cups
Whether you scoop it into the bowl or serve it on the side, this potato salad is the perfect gumbo accompaniment.
  • 2½ pounds yellow potatoes, peeled and cut into 1-inch pieces
  • 3¾ teaspoons kosher salt, divided
  • 6 hard-cooked eggs, chopped
  • ½ cup mayonnaise
  • 2 tablespoons chopped green onion
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons yellow mustard
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper
  • Garnish: ground black pepper
  1. In a large stockpot, bring potatoes, 3 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Reduce heat to medium; cook until fork-tender, 15 to 20 minutes. Drain well.
  2. In a large bowl, using a potato masher, mash potatoes until smooth. Stir in eggs, mayonnaise, green onion, relish, mustard, paprika, cayenne, black pepper, and remaining ¾ teaspoon salt until combined. Cover and refrigerate until ready to serve. Garnish with black pepper, if desired.
Recipe by Louisiana Cookin at