Maw Maw's Potato Salad

A Sunday dinner wouldn't be complete without Maw Maw's potato salad.  This old-fashioned potato salad is one of Velma Gremillion's treasured recipes, however she didn't ever use a recipe.  I often watched her prepare this salad as she tossed in a little of this and a little of that.  Her secret was to mash the boiled egg yolks into the creamy dressing, and to finish mixing the salad her hands.  This is the recipe that I have jotted down, and it comes close to Maw Maw's Sunday potato salad.  

Maw Maw's Potato Salad

 

5 lbs potatoes

12 eggs

1 1/2 cups chopped green onions

3 3/4 cup Dukes mayonnaise

1/4 cup Guldens spicy brown mustard

2 teaspoons Tony Chachere's Creole Seasoning

 

1. Place the potatoes in a large pot.  Place the eggs on top of the potatoes and add enough water to cover the eggs and potatoes by one inch.  Bring the water to a boil.  Boil until the potatoes are barely tender, and a fork can be inserted into the middle of the potato, about 45 min -1 hour.  Reduce the heat toward the end of the cooking time to prevent the potatoes from breaking apart.

 2. Carefully remove the eggs and potatoes from the pot.  Allow the potatoes to cool at room temperature.  

3. Meanwhile, rinse the eggs in cold water until they are cool enough to handle.  Peel the eggs and separate the yolks and whites. Place the yellows in a medium bowl and set aside.  Dice the whites and place in a large bowl with the chopped green onions.  

4. When the potatoes are cool begin removing the skins by scraping with a butter knife.  Using a potato peeler on cooked potatoes tends to clog the peeler with the potato skins.  Be sure the potatoes are cool because removing the skin and cutting the potato while too hot will make them mushy.  Cut the potatoes into bite size pieces, and add to the egg whites and green onions.  Gently toss and set aside.

5. Use a fork to mash the egg yolks in the medium size bowl.  Add the mayonnaise, brown mustard and Tony Chachere's Creole seasoning, and mix until the dressing is well combined.

6. Add the dressing to the large bowl with the potatoes, egg whites and green onions and mix until combined.  The best method for removing some of the larger potato pieces and adding creaminess is to mix with your hands.  Wear plastic gloves or use your well-washed hands.   Finish tossing the potato salad with your hands, and occasionally grab a fist full of potato salad and squeeze to break up the larger pieces.  

7. Cover and refrigerate for a few hours or overnight to allow the flavors to blend.  Serve cold or at room temperature.