Mardi Gras Potato Salad
The Grass Roots Cookbook *
"Miss Tootie" Guirard - St.
Martin Parish, LA
10 medium-to-large potatoes, peeled
and quartered (firm-cooking)
6 cups water
1 celery top
1 small yellow onion
1 clove garlic
1 1/2 teaspoons salt
1/2 medium bell pepper, cored,
seeded and minced fine
1/3 cup very thinly sliced scallion tops
2 tablespoons minced parsley
1/2 cup chopped pimiento-stuffed
6 hard-cooked eggs
1/4 cup cider vinegar
3 tablespoons water
2 teaspoons sugar
1 tablespoon olive oil
1 tablespoon prepared spicy
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1 pint (2 cups) mayonnaise
1. Put the potatoes in the water in a covered large saucepan
the celery top, onion and garlic clove and 1 1/2 teaspoons salt. Boil until
potatoes are firm-tender (about 20 minutes). When potatoes are done,
cooking water if you like, for making soup). Potatoes
should be very dry, if they seem
moist, shake pan over low heat a few seconds to drive off excess moisture. Cool potatoes
to room temperature, then cut in 1/2- to
2. Place potatoes, bell pepper, scallion tops, parsley and olives
in a very
large bowl and set aside.
3. Peel the eggs, halve, scoop out yolks and press them through a
sieve; reserve. Mince the egg whites very fine and reserve them also.
4. In a medium-sized mixing bowl, blend vinegar with water, sugar,
oil, mustard, flavored salts and pepper. Blend in mayonnaise until
in sieved egg yolks and minced egg whites.
5. Pour the dressing over potato mixture and toss well to mix.
salt and pepper and add more, if needed. Mixture will seem soft at this
but will firm up in the refrigerator. Cover and chill several hours
before serving. Makes
8 to 10 servings.
* Unfortunately, this wonderful cookbook, "Grass Roots
Great American Recipes from Kitchens Across the Land" (Doubleday
1974, 1975, 1976, 1977, 1992) is out of print. It is a classic collection
of "honest American recipes".
If you're lucky, perhaps you'll be able to find a copy.
mine is not for sale!)
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