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 ~