Norman’s Potato Salad

Norman’s Potato Salad

At the office the other day, I was reminiscing about my trips to the Louisiana Bayou. My son and I went to south Louisiana and spent a week there, every year, for seven years in a row. We stayed in very nice cabins just outside of Pierre Part, LA. I highly recommend Cajun Cabins of Bayou Corne. Nice people, nice cabins and right on Bayou Corne. 

My son standing by the road sign
for Cajun Cabins in 2003

Check out their website at http://www.cajuncabinsonline.com and if you go down that way, give them a try. We always had a great time there. Oh, and the fishing was great too! Unfortunately, I haven't been able to visit there since 2009. I really miss it.

Fishing in Bayou Corne.

I can't talk about south Louisiana very long without the conversation turning to food. I've had great food every trip down there. One of my favorite restaurants in Pierre Part is Landry’s Seafood. I loved their gumbo with my favorite dish, Turtle Sauce Piquant. I think I ordered their potato salad with everything. They had pretty good potato salad.

Just thinking about that gives me a taste for potato salad. I haven't made it for quite some time. I really don’t know why I don’t make this more often. I really like it. On a hot day, ice cold potato salad is comfort food. It just needs a good pulled pork sandwich and an ice cold beer to make it better.

Before my Louisiana trips, I thought of potato salad as filler on the plate. There was something about the Louisiana version that I liked. I know my version is different, but I think it is still good.

Now don’t say that this is too much work. It really doesn’t take much time at all. While you are getting the charcoal ready for a barbecued pork, put your potatoes on to boil. When they are cooked through, cool them in the cold water and place them in the fridge. Do the same with the eggs. Now all the work is done and it only takes a few minutes to mix everything together.

1 cup of mayonnaise 

3 tbs. wine vinegar

1 tbs. brown (or yellow if you must) mustard

1 tbs. hungarian paprika (hot is good)

1 tsp. sugar

1/2 tsp. salt

1/2 tsp fresh ground white pepper

1 dill pickle, chopped fine

1 large onion, chopped fine

2 stalks celery minced fine

8 medium potatoes, peeled and boiled

3 hard boiled eggs

Cajun seasoning

Preparation

In a large bowl, add the mayo, vinegar, mustard, paprika, sugar, salt, pepper, pickle, onion, and celery. Stir well to mix. Now cut the potatoes into bite sized cubes. Add them to the bowl. Finally chop the eggs and add them in too.

Now, pay close attention, this is complicated: Mix well.

Sprinkle a little more paprika and some Cajun seasoning over the top, cover the bowl and place it in the fridge until ice cold.

Serving

This potato salad goes great with a bowl of seafood gumbo, a tossed salad, pulled pork or Angelo’s ribs and buttered corn on the cob. Now, all you need is a cold beer, no make that an ice-cold beer. As they say in Louisiana, ‘Dat good!’