Potato Salad
Editor's note: The recipe and introductory text below are excerpted from The Dooky Chase Cookbook by Leah Chase and are part of our story on Mardi Gras.
When I finished high school, and before I came to work in the laundry in New Orleans, I worked for a lady in Madisonville who had a boardinghouse. The place had only men — I always seem to be in places where there are only men — who worked at the shipyard and boarded at her place. They would come home at noon and we would have to cook lunch. She taught me how to cook a few things. There was another black girl working there so we used to laugh together because this woman cooked so different. She used to cook string beans and tell us that we needed to make a roux for these string beans. We would laugh and laugh.
We cooked on this great big wood stove. When we did make a roux, we would take the lid off of the stove to make it in a hurry over the open fire. Many times we burned the roux and would have to pour it in the fire.
One of the things I learned there was how to make a potato salad. The lady didn't put mayonnaise in — she used chicken fat. She raised her own chickens until they were six weeks old and then we killed them. We'd have to clean them and fry them. To make it easier, though, this recipe uses mayonnaise!
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
Cajun/Creole
Egg
Mustard
Potato
Side
Quick & Easy
Mardi Gras
Mayonnaise
Celery
Sugar Conscious
Vegetarian
Pescatarian
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 1/2 cup mayonnaise
- 1 cup chopped celery
- 1 tsp. salt
- lettuce leaf
- 1 tbsp. yellow mustard
- Carbohydrate 23 g(8%)
- Cholesterol 82 mg(27%)
- Fat 17 g(26%)
- Fiber 4 g(16%)
- Protein 5 g(10%)
- Saturated Fat 3 g(15%)
- Sodium 474 mg(20%)
- Calories 268
Preparation Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.
Preparation Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.
