Prejean’s Potato Salad

Name: Prejean's Potato Salad
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 1 ⁄ 2 lb. waxy potatoes, peeled and cut into 1" pieces; 1 cup mayonnaise; 2 tbsp. sweet pickle relish; 2 tbsp. yellow mustard; 1 ⁄ 2 tsp. cayenne, plus more for garnish; 6 eggs, hard-boiled, peeled, and roughly chopped; Kosher salt, to taste; Sliced scallions, for garnish (optional)

Serves
serves 6-8

CHRIS GRANGER

If you order one of the spectacular gumbos served at Prejean's restaurant in Lafayette, Louisiana, the wait staff will likely ask: "Would you like potato salad with that?" The version they serve isn't simply meant to be a side; here, it is common for diners to stir the salad right into the gumbo. Doing so cools the gumbo down to room temperature and adds a creaminess that's akin to melting ice cream.

Ingredients

2 ¹⁄₂ lb. waxy potatoes, peeled and cut into 1" pieces
1 cup mayonnaise
2 tbsp. sweet pickle relish
2 tbsp. yellow mustard
¹⁄₂ tsp. cayenne, plus more for garnish
6 eggs, hard-boiled, peeled, and roughly chopped
Kosher salt, to taste
Sliced scallions, for garnish (optional)

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Instructions

Step 1

Boil potatoes in a 6-qt. saucepan of water until tender, 18-20 minutes. Drain potatoes and transfer to a bowl; mash until smooth and let cool. Stir in remaining ingredients; garnish with more cayenne and scallions, if you like.

Boil potatoes in a 6-qt. saucepan of water until tender, 18-20 minutes. Drain potatoes and transfer to a bowl; mash until smooth and let cool. Stir in remaining ingredients; garnish with more cayenne and scallions, if you like.