By Tommy C. Simmons, an enthusiastic cook Photograph courtesy of Tommy C. Simmons
Nearly every cook has a favorite potato salad recipe. I don’t because I’ve never tasted a potato salad I didn’t like. I’m forever testing new potato salad recipes and was inspired to try one titled “World’s Best Potato Salad: From Leo Gascon” after buying a bag of freshly dug red potatoes at the Waleska Farmers’ Market.
“World’s Best Potato Salad: From Leo Gascon” is made with freshly dug red potatoes from the Waleska Farmers’ Market.
My mother and my husband’s mother both favored using red potatoes in their potato salads. Both left the skin on the potatoes so you had a kind of a speckled potato salad when served. I prefer cooking the potatoes in their skins and then removing as much of the skin as possible before combining the potatoes with other ingredients.
Leo Gascon’s World’s Best Potato Salad is different in that it calls for as many eggs as potatoes in the finished dish. I made a few changes when I made Gascon’s recipe because my husband isn’t fond of parsley – a little goes a long way, he says. My adaptations are included in the recipe’s Testing Notes.
One more thing about potato salad: A scoop of potato salad atop a bowl of chicken and sausage or seafood gumbo is delicious. I promise.
Home kitchen-tested recipe
World’s Best Potato Salad: From Leo Gascon
Serves 8. Recipe is by Leo Gascon and included in “Extra! Extra! Read More About It!” cookbook by Corinne Cook.
6 medium red potatoes
6 large eggs
¼ cup chopped parsley
½ cup green onions including tops
½ cup chopped celery
1 ¼ tsps. salt, or less if desired
1 tsp. black pepper
1 tsp. garlic powder
2 tsps. onion powder
1 tbl. prepared mustard
1 cup mayonnaise
1. Boil potatoes and eggs together. Remove eggs after 10 minutes.
2. Peel and cut eggs in half and remove yolks. Crumble the yolks in a large bowl. Slice and dice the egg whites (medium dice) and place in bowl with yolks.
3. Add parsley, green onions, celery, salt, black pepper, garlic powder and onion powder.
4. Remove potatoes after 45 minutes cooking time and peel under cool water. Dice warm potatoes into 1-inch cubes and toss with eggs, vegetables and seasoning ingredients.
5. Add mustard and mayonnaise and mix well. Chill covered until ready to serve.
Tommy’s Testing Notes: I use only 1 teaspoon chopped parsley and substituted chopped Vidalia onions for the green onions. Added 2 tablespoons of dill relish to the mixture. Cut back on the salt. In place of garlic powder, used two cloves garlic finely minced and eliminated onion powder because I used the fresh Vidalia onions. Also added ¼ teaspoon red pepper to the black pepper seasoning and a dash or two of Tabasco sauce. For the mustard, used Creole mustard. After all, I’m a Louisiana girl in a Georgia kitchen. Loved the potato salad’s egg-rich taste. Delicious!
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Photographs courtesy of Bonnie Plants, Inc.
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