Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Potato Salad ~ Momom Boudreaux Style

June 9th, 2008 · No Comments

On a recent trip back to New Orleans last month I decided it was time to capture and document some of the ole family recipes which were a part of the traditional fare during holiday reunions. My late grandmother Sadie Boudreaux, more affectionately known as Momom made a great potato salad and was always a hit at Thanksgiving, Christmas, or any other family get together. I got the recipe from my mother who knew it by heart and it was dictated to Monique who hand wrote the notes, and then I transferred it to Word for digital preservation.

Having lived on a farm all her life among the rice and soybean field country of Acadia Parish Momom had to feed a family of 7 and I am sure this recipe had it’s roots in making a simple preparation with available ingredients. The one thing that struck me the most about this potato salad recipe was with the use of fried eggs and the lack of any mustard, which is more of a southern tradition. The fried eggs really adds a richer flavor and also the liquid yolks provide the yellow coloring that most potato salads get from the yellow mustard.

Ingredients

5          lbs        Red new potatoes

1          Tbsp    White vinegar

6          each     Eggs, fried over easy in butter

1          cup       Blue Plate mayonnaise

To taste            salt and white pepper

 

Procedure 

  1. Peel the new potatoes and then boil in salted water until just done. Then mash them up well
  2. Sprinkle the potatoes with the vinegar
  3. Fry the eggs in a skillet and then add them and the butter to the potatoes and mash well
  4. Stir in the mayonnaise to smooth out
  5. Season to taste with salt and white pepper

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Tags: Food · Heritage · Recipes · Salads · Traditions