SC - My cajun mom's recipes

[D. Clay-Disparti]

That's close to my recipe, except I don't use regular mustard....I add dry mustard.
Try it once, you might like it.

Isabella

Helen wrote:

> Hi,
>     with everyone getting ready to go to pennsic but me, I thought I would keep
> my word about recipes from Louisiana.  Sorry you will not like this Ras, I can
> only think that you must have been made ill after a poorly kept potato salad was
> fed to you.  Sorry no amounts.  I learned at her knee.  This has egg in it but
> doesn't taste like egg salad at all.  Add more eggs and leave out the potatoes
> and it will make a fine egg salad.
>
> Gorgeous Aunt Marie's almost world famous potato salad
>
> Potatoes, boiled
> Eggs, boiled
> spicy pickles, diced*
> Hellmann's mayo (Best food's on the west coast)
> Cajun or dijon mustard
> yellow mustard
> Salt, pepper, dash of hot sauce to taste.
>
>     Fill a large pot with potatoes to boil. She fills a pot that is roughly 6 qt
> pot with large russets.  you could use a smaller pot if you use the small red's
> or small russets because there is less wasted space.  She leaves them whole and
> peels them after they are cooked.   Do not cut them, put them whole in large
> bowl.  Boil 6 med. eggs.  (this is for a large batch and cut back eggs if you
> make a smaller batch.)  Peel eggs and mash with a fork very fine.  Dice spicy
> pickles med/large dice.  Take a fork and stir in eggs to potatoes.  Do not over
> stir.  There should be good size chunks of potato at the end and you will stir
> end the rest of the ingredients so light stir at first.  Add 2 large serving
> spoons heaping full of mayo.  A a small spoon full of yellow and dijon mustard.
> Stir.  Add pickles and spices and stir.  At this point it should be soft and
> yellow paste with big chunks of potato and pickle in it.  Add a shot of pickle
> juice to taste and it makes it a smoother paste.
>
> * Spicy pickles have tons of garlic and a hot pepper in the jar with the
> pickles.  If you can't get them were you are, get a good dill pickle and add a
> hot pepper and garlic and let sit in your fridge for a least 2 weeks and they
> will be good.  They will get better with time and you can use the left over
> juice to help the next batch you make.
>
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