Sunday, January 3, 2010

Christmas Eve Traditions

During the hustle and bustle that is Christmas at our house, Christmas Eve dinner is a nice respite. I try to make it simple and delicious to counterbalance the overindulgence of sweets and rich foods served throughout the holiday season. It doesn't get simpler than chicken and sausage gumbo. It is also easy to make and pretty much cooks itself. I love to serve it with homemade crusty french bread and potato salad. Yes, potato salad. A nice creamy "eggy" mustard potato salad is the best compliment to a gumbo. Most real Cajun people put a nice dollop right on the side of their bowl and take a bit with each spoonful of gumbo. There is nothing better. Now while I cannot give you my gumbo recipe (it is top secret), I will give you the recipe for my simple potato salad.

Cajun Potato Salad
6 medium sized brown potatoes peeled and cubed
3 eggs
Mustard (regular not brown)
Mayo (real not Miracle Whip)
2 Sweet gerkins pickles finely chopped (optional, if you family isn't a fan of pickles, just use the juice from the jar)
1 Tbl. of Tony Chachere's Seasoning
1 tsp. Onion Powder
1 tsp. Garlic Powder

Boil the cubed potatoes and eggs together for 24 minutes or until a fork goes through the potato easily. Cool and peel the eggs. Take out the yokes and mash them with the back of a fork. Then mix it with 5 large spoonfuls of mayo and 1 large spoonful of mustard. Add the onion powder, garlic powder and Tony Chachere's seasonings. Add 1 Tbl. of juice from the Gerkin pickle jar. Add the pickles (optional). Chop the egg whites and add them to the yolk mixture. Add the potatoes to this mixture and mash them with a potato masher until it is creamy. Add more Mayo if it is not creamy enough. Stir with a large spoon to ensure all the ingredients get mixed well. Enjoy!

1 comment:

Sarah McK. said...

I can attest to the deliciousness of this potato salad. My family would eat it with or without gumbo...they would eat it with a fox, they would eat it in a box....


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