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~ Melanie's Louisiana Gold-Style 'Tater 'n Egg Salad~

PICT2355It is no secret -- I am a potato salad snob.  Perhaps my Eastern European heritage has something to do with it.  I come from long line of professional potato eaters, so, when it comes to making potato salad in general, I've been taught by experts.  That said, I usually crave the classic Grandma's-type with no hype.  Nothing cool or trendy with a grandiose name or gourmet ingredients.  My favorite potatoes for potato salad are:  creamy Yukon Golds and small "new" reds.  While I peel the Yukons and cut them into large, bite-sized chunks/pieces, I halve or quarter the small reds, leaving their soft peels in tact, which adds rustic color and extra nutrition to the potato salad (like I eat potato salad for its nutritional value).  I always boil my potatoes until fork tender, yet still firm and slightly undercooked in the center.  That said, I've also had pretty nifty results using roasted or grilled potatoes in a couple of my recipes as well!

That said, when developing my recipe for ~ GrandMel's Creamy Potato and Egg Salad ~, which has remained unchanged for about 15 years, I did manage to stray a bit from my grandmother's original recipe:  I like the extra tang of grainy Creole mustard (in place of Dijon/Poupon) and the extra heat of vinegary cayenne pepper sauce (in place of vinegar or cider vinegar).  Yes, I am a potato salad snob, but please do not be intimidated by me.  Start with the recipe I am giving you, adjust it "here and there" and create your own family's classic recipe!

Potato Salad (Ingredients) #16  pounds, peeled and rinsed gold potatoes, cut into large, bite-sized pieces

1 tablespoon sea salt (for adding to the water the potatoes are cooked in)

8-12  jumbo eggs, hard-cooked and peeled

12-16  ounces diced yellow or sweet onion

12-16  ounces diced celery

4  cups Hellman's mayonnaise, chilled

1  tablespoon celery seed

4  tablespoons Luzianne Creole mustard

2  tablespoons Louisiana Gold cayenne pepper sauce, more or less, to taste

4  tablespoons sweet pickle relish

2  tablespoons sugar

1  tablespoon sea salt

1  tablespoon white pepper

Potato Salad (Cooked Potatoes) #1 ~ Step 1.  Prep the potatoes as directed placing them in stockpot, with enough cold water to cover, as you work.  Bring to a boil over high heat.  Add the salt.  Reduce heat to simmer, until the potatoes are fork tender, but still firm and slightly undercooked in the centers, about 6-8-10 minutes.  Do not overcook!

Drain potatoes into a very large colander and rinse under cold running water, until cool to the touch.  Allow the potatoes to drain and "dry", about 45-60 minutes.


Potato Salad (Cooked & Chopped Eggs) #1~ Step 2.  Hard-cook and peel the eggs, according to the directions in my recipe for:  ~ A Little Thing Called:  Boiling Eggs ~, found in Category #15.

Pat the eggs dry in paper towels, cut each egg into 4 wedges and cut each wedge into thirds.  Set aside.

Note:  I cook the eggs in the same stockpot the potatoes just came out of.  How easy is that!

PS:  Don't my perfectly cooked eggs look great!?!



Potato Salad (Rest of Ingredients) #1 ~ Step 3.  Prep the onion and celery as directed, placing in a very large mixing bowl as you work.

Add all remaining ingredients, as listed.

Using a very large rubber spatula, thoroughly combine all ingredients, until a smooth, but chunky, uniform in color, "sauce" is formed.

See the next picture for a great look at how everything is going to easily come together:


PICT2342  ~ Step 4.  Using the rubber spatula, gently fold the completely cooled and "dry" potatoes into the smooth but chunky sauce.

Add the egg chunks and ever so very gently, fold the eggs into the potato mixture.

Cover the bowl with plastic wrap and refrigerate several hours or overnight.  I personally prefer the potato salad after it has been refrigerated overnight!


Melanie's Lousisiana Gold-Style 'Tater 'n Egg Salad:  Recipe yields 20-24 cups, depending upon how many eggs you cook and how much celery and onion you add.

Special Equipment List:  vegetable peeler; cutting board; chef's knife; 8-quart stockpot; very large colander; paper towels; large rubber spatula; plastic wrap

Cook's Note:  This potato salad is truly at it's best when prepared a day in advance of serving.  My recipe, as written, is easily cut in half to make less, but that is a mistake I have chosen to not make twice -- in reality, 20-24 cups is only 12, 3/4-1 cup servings!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2010)


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