Boudreaux's Potato Salad will perfectly complement any gumbo!
Ingredients
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3 lb. russet potatoes
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6 eggs
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2 tbsp fine-diced onion
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2 tbsp green onion or chives
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1 tbsp parsley
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1/2 lemon juices
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3/4 cp mayo
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2 tbsp creole mustard
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3 tbsp minced pickled jalapeños plus 2 tbsp of the juice
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4 dashes hot sauce
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Salt and pepper
Directions
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Peel, wash and cube potatoes. Boil until tender. Strain and let cool.
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Boil eggs. I gently place in boiling water for 12 minutes then run them in cold water until cooled. Peel and set on paper towel to dry. Half eggs and place yolks in one bowl and whites separately. Rough chop whites.
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With a fork smash egg yolks until smooth. Add in all wet ingredients. Generously add salt and pepper. Add this to potatoes and mash until desired consistency is reached. I like mine to be somewhat chunky. Add in vegetables and egg whites and fold in. Taste for seasonings.
