Louisiana Potato Salad Recipes

SWEET POTATO SALAD (LOUISIANA)

Steps:

• Preheat oven to 400 degrees F.
• Bake sweet potatoes 45 to 60 minutes, or until almost tender ~ DO NOT OVER BAKE or they will be mushy. Remove from oven & allow to cool.
• Cut the potatoes into small chunks (peeled or not!), then put them into a large bowl.
• To the bowl add the celery, onion, parsley & cranberries, stirring carefully to combine.
• In a small bowl whisk together the lemon juice & olive oil, then carefully toss this oil mixture with the potato mixture before salting to taste.

CAJUN STYLE POTATO SALAD

Steps:

• (If you have not already done so, boil your potatoes until they are tender and hard cook your eggs and allow to cool until you can handle them but still warm).
• Cut potatoes into small cubes and set into a large mixing bowl, mashing some of them a bit while still warm (leave plenty of chunks).
• Peel the eggs and take out the yolks; set them aside for now and just chop the white parts up, add to the potatoes along with the pickles.
• Take your reserved egg yolks and mash them in a small bowl along with oil, mustard, mayo, until smooth; pour over the potato mixture and toss to coat.
• Season well with salt and pepper to taste -- sample it and add more mayo if too dry, more seasoning if desired -- don't be afraid to taste it and add more salt, etc -- the amount is bound to be a bit different every time you make this.
• Chill well before serving.