Potato salad is a staple for summertime. Picnics, simple summer meals, cookouts, and potluck dinners wouldn’t be the same without it.
I have always preferred my mother’s recipe above all others I’ve sampled. As a disclaimer, potato salad is not my most favorite side dish but I do like it, especially this time of year. A grilled hamburger and baked beans would seem mighty lonely without a side of potato salad.
My husband could eat it three times a week. Recently, when I was doing my dinner prep for the week, I added it to the menu. I knew mine wouldn’t stand a chance against neither his recipe nor my mom’s, so I found something different. Did I mention my husband and I both love Cajun food? Which led me to try this recipe. It was delicious even if I do say so myself but he also gave me his stamp of approval.
Ingredients
- 4 large potatoes cut up in cubes (I used red potatoes but use what you like or have on hand)
- 2 hard boiled eggs
- 1/3 cup of chopped sweet onion or green onion
- 2 stalks celery
- 3/4 cup mayonnaise
- 1 Tbls brown or creole mustard
- 1 Tbls red wine vinegar
- 1 Tbls blackening seasoning
- 1/2 tsp of cayenne pepper
- 1/2 tsp cumin
Instructions
Wash potatoes and cut in cubes. Cover with water in saucepan and bring to boil. Boil for 10 minutes or until tender. Drain water.- Slice onions and dice celery in small pieces. Peel and chop hard boiled eggs. Place those ingredients in a large bowl.
- Add mayonnaise, mustard, vinegar, and seasonings.
- Once potatoes are slightly cooler add to above mixture and stir until well combined.
- Serve immediately or refrigerate until ready to eat.
This potato salad has a little kick but doesn’t overdo it. It was cool and refreshing and the perfect compliment to the hamburger and baked beans I served with it.
If you like to try your hand at something a little different, this would make a great addition to your upcoming Labor Day weekend cookout.
