Perfect Potato and Egg Salad

Potato Salad
Potato Salad. Keller & Keller/StockFood Creative/Getty Images
  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 6 Servings

If it's already good, why mess with it?

Such is the thought on any recipe that is just the way you like it; and such is the thought on any recipe that your mama or grandma made. Family recipes are almost sacred. Your parents and siblings would be puzzled, if not downright annoyed, if you brought grandma's potato salad to a gathering made in a different way. And don't even think of adding some non-Cajun ingredient, such as sun-dried tomatoes. People probably wouldn't even try it.

See Also
Red Potato Salad With Sour Cream and Dill

What You'll Need

  • 6 medium russet (Idaho) potatoes (about 2 pounds)*peeled or unpeeled
  • 1 teaspoon salt for cooking potatoes
  • 1 cup mayonnaise
  • 1 cup chopped celery
  • 3/4 chopped onion
  • 1/2 cup chopped fresh curly parsley
  • 3 chopped hard-cooked eggs
  • 1 1/2 teaspoons brown mustard (Cajun or Creole)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper

How to Make It

  1. Cook the potatoes in boiling, salted water until tender, 30-40 minutes. Drain, cool, slice, and place in a large bowl.
  2. Add the remaining ingredients to the potatoes in the bowl, and gently but thoroughly toss to mix well.

*I like to keep the peels on the potatoes, as I like both the flavor and color of the skin. Additionally, there are nutrients and fiber in the peels and, to me, that is an added bonus.


May be made up to two days ahead and kept in the refrigerator. 

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