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