Louisiana Cookin'

5 Ways with Gumbo



Whether you scoop it into the bowl or serve it on the side, this potato salad is the perfect gumbo accompaniment.

2½ pounds yellow potatoes, peeled and cut into 1-inch pieces
3¾ teaspoons kosher salt, divided
6 hard-cooked eggs, chopped
½ cup mayonnaise
2 tablespoons chopped green onion
2 tablespoons sweet pickle relish
2 tablespoons yellow mustard
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
Garnish: ground black pepper

1. In a large stockpot, bring potatoes, 3 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Reduce heat to medium; cook until fork-tender, 15 to 20 minutes. Drain well.

In a large bowl, using a potato masher, mash potatoes until smooth. Stir in eggs, mayonnaise, green onion,

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