Monday, May 2, 2011

Lundi: Recipes

On April 18 I promised a good recipe to help you use up the many hard cooked eggs you doubtless accumulated at Easter.  Then I got sick and didn’t post last Monday.  Well, better late than never my Gran would say so here is my favorite potato salad recipe from Leon E. Soniat, Jr.  Creole, of course.

5 lbs potatoes
1 large onion, finely chopped
4 ribs celery, finely chopped
6 green onions, finely chopped
6 hard cooked eggs, finely chopped
2 tbsps minced parsley
2 beef bouillon cubes
2 tbsps dry white wine
5 tbsps olive oil
2 tbsps wine vinegar
2 tbsps lemon juice
Tabasco to taste
Pinch of powdered thyme
Salt and pepper to taste
1 cup mayonnaise

Boil the potatoes until soft; drain and cool until they can be handled easily.  Peel and cut into slices about ¼ inch thick.  Place in a large bowl, pour in the olive oil, vinegar and lemon juice and mix well.  Add the onion, celery, scallions, parsley and eggs and mix gently.  Add the wine, 4 or more drops of Tabasco, thyme and salt and pepper to taste.

Put the bouillon cubes in about 2 tablespoons of hot water and allow to dissolve.  Pour this and the mayo over the potato salad and mix well.

This recipe will easily serve ten people and is great with sandwiches, fried chicken or barbeque.  I wonder if the boucaniers made some version of this to go with their pork?

Find this and a plethora of other yummy Creole cooking in Soniat's La Bouche Creole, the cover of which is shown at the header.  Bon appetite ~


Timmy! said...

I can vouch for that being some really tasty potato salad too, from personal eating experience (thanks to you, Pauline)...


Pauline said...

It really is good. Now I wish I had a batch all made up...

Charles L. Wallace said...

Mmmmm! I love potato salad, all varities. In my family, we say that Wallaces all are born with a love of potato salad :-)

The Creole Mouth? Good, good stuff. Thank you, Pauline, and I hope you are feeling better now.

Pauline said...

Nobody in my family can help loving potatoes; too Irish to resist.

"La Bouche Creole" is, literally, "The Creole Mouth" but colloquially it means the Creole taste or a taste of Creole so I say: more Tabasco!