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Potato Salad In Gumbo

Potato Salad In Gumbo is a traditional Southern dish that combines the two delicious staples of the South: potato salad and gumbo. This dish works equally well for a relaxed family meal as it does for a formal dinner party.

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Potato Salad In Gumbo
Potato Salad In Gumbo

Why You Ll Love This Recipe

  • Unique Flavor Combination. The combination of the rich potato salad with the spicy gumbo is a delightful surprise in the mouth.
  • Comfort Food At Its Finest. This meal is perfect for a night spent cuddled up on the couch.
  • Versatile Dish. The versatile Potato Salad In Gumbo complements any meal as either a main course or a side dish.

Potato Salad In Gumbo Ingredients

  • Potatoes. The potatoes are the dish’s hero because they form the salad’s creamy, starchy foundation. After being boiled until tender, they are mashed and combined with mayonnaise, mustard, and other seasonings to make a delicious salad.
  • Celery. The celery gives the potato salad a crunch and a clean, slightly bitter taste. All of the ingredients are combined after it has been finely chopped.
  • Onion. To counteract the richness of the potato salad, the onion adds a sharp, pungent flavor. It is minced very finely and incorporated into the rest of the ingredients.
  • Pickles. The pickles give the potato salad a tangy, sweet flavor. The ingredients are finely chopped and combined.
  • Gumbo. The potato salad is delicious, but the gumbo is the real show-stopper. Chicken, sausage, shrimp, and crab are just some of the meats and seafood that go into this dish, along with roux, onions, bell peppers, celery, garlic, and a whole lot more.

What Are Some Good Substitutes For Mayonnaise In My Potato Salad?

Greek yogurt, sour cream, or avocado are all good substitutes for mayonnaise if you’re looking for a healthier or vegan option. These alternatives will help your potato salad retain its creamy texture while reducing the amount of fat and calories it contains.

Can I Use Different Types Of Sausage In My Gumbo?

Absolutely! Although andouille sausage is the classic ingredient for gumbo, you can also use chorizo or Italian sausage for a unique twist.

What Types Of Potatoes Are The Best To Make This Recipe?

Red or Yukon gold potatoes, which are waxy, are ideal for Potato Salad In Gumbo. These potatoes retain their form when boiled and have a smooth, creamy texture that goes well with the rest of the ingredients.

What Should I Avoid When Making This Recipe?

Overcooking the potatoes will cause them to become mushy and ruin the texture of your Potato Salad In Gumbo. The potato salad will get soggy if it’s mixed in with the gumbo too early, so keep them apart until serving time. Finally, taste it to see if it needs more salt or pepper because the flavor will change depending on what you put in it.

Instructions For Potato Salad In Gumbo

  • To prepare gumbo, heat the vegetable oil over medium heat in a large pot. Add the flour and stir continuously until the roux reaches a dark brown color, approximately 20 to 30 minutes.
  • Add the onion, bell pepper, celery, and garlic to the pot and cook for 5-7 minutes, or until the vegetables are soft.
  • Add the chicken and sausage to the pot and cook for 5-7 minutes, or until the chicken is browned on all sides.
  • Bring to a boil the chicken broth, bay leaves, thyme, oregano, smoked paprika, Worcestershire sauce, salt, and pepper. Reduce the heat to low and simmer the ingredients for thirty minutes.
  • Add the shrimp and crab meat to the pot and cook for 5 to 7 minutes, or until the shrimp are pink and fully cooked.
  • To prepare the potato salad, boil the potatoes in a large pot of salted water for 15 to 20 minutes, or until tender. Drain and cool down.
  • Whisk together the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper in a large bowl.
  • Stir together the celery, onion, and pickles in the bowl.
  • Add the cooled potatoes to the bowl and combine with a gentle stir.
  • To serve, ladle gumbo into bowls and top generously with potato salad. Serve instantly

Recommended Side Dishes

  • Cornbread. Cornbread’s tender sweetness and crumbly texture complement gumbo’s hearty spiciness. It’s the ideal accompaniment for mopping up all that flavorful gravy.
  • Collard Greens. Collard greens’ slightly bitter taste complements the sweet potato salad and savory gumbo. The greens give the dish a welcome splash of color.
  • Fried Okra. Okra fritters’ crunchiness is a welcome counterpoint to the smoothness of the potato salad and the heaviness of the gumbo. The fritters give the meal a satisfying crunch.
  • Fried Green Tomatoes. The savory, rich flavors of gumbo are a perfect complement to the fried green tomatoes’ tangy, slightly sour taste. The tomatoes give the dish a welcome splash of color.
  • Hushpuppies. Hunchpuppies’ golden brown crispness is a nice complement to the tangy potato salad and hearty gumbo. The hushpuppies are a great addition, providing a satisfying crunch.

Recipe Variations

  • Seafood Potato Salad In Gumbo. Make a seafood gumbo instead of the traditional version with chicken and sausage. The seafood enhances the dish with a delicious briny flavor.
  • Vegan Potato Salad In Gumbo. Replace the meat and seafood with vegetable broth and cook the gumbo as directed. If you need more protein, try including some vegan sausage or tofu. Vegetarians and vegans can rejoice over this version.
  • Spicy Potato Salad In Gumbo. Use hot sausage and season with cayenne pepper or hot sauce to give the dish some kick. The potato salad’s creamy texture is balanced by the spicy dressing.
  • Cajun Potato Salad In Gumbo. The potato salad would benefit from a dash of Cajun seasoning. The smoky, spicy seasoning goes wonderfully with the hearty gumbo.
  • Creole Potato Salad In Gumbo. Add some diced tomatoes and bell peppers to the potato salad, and switch out the Dijon mustard for some Creole mustard. Creole mustard enhances the gumbo with a tangy, spicy flavor.

Tips For Preserving This Recipe

  • In The Fridge. Refrigerate any extra Potato Salad In Gumbo for up to 4 days in an airtight container. Keep the gumbo and potato salad apart until serving time to prevent the potato salad from becoming soggy.
  • In The Freezer. Due to the creamy potato salad, Potato Salad In Gumbo does not freeze well. Potato salad can lose its texture and become watery if frozen. This dish is best served immediately after preparation or kept refrigerated for up to four days.

Potato Salad In Gumbo Nutrition Facts

Amount Per Serving

  • Calories 230
  • Total Fat 17g
  • Saturated Fat 3g
  • Trans Fat g
  • Cholesterol 130mg
  • Sodium 410mg
  • Total Carbohydrate 15g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 5g
Potato Salad In Gumbo
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Potato Salad In Gumbo

Author: Erin Table for Seven Cooking Method:mixing Cuisine:American Courses:Salads
Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:230 kcal Best Season:Summer

Description

Potato Salad In Gumbo is a traditional Southern dish that combines the two delicious staples of the South: potato salad and gumbo. This dish works equally well for a relaxed family meal as it does for a formal dinner party.

Ingredients

    • For the gumbo

Instructions

  1. To prepare gumbo, heat the vegetable oil over medium heat in a large pot. Add the flour and stir continuously until the roux reaches a dark brown color, approximately 20 to 30 minutes.
  2. Add the onion, bell pepper, celery, and garlic to the pot and cook for 5-7 minutes, or until the vegetables are soft.
  3. Add the chicken and sausage to the pot and cook for 5-7 minutes, or until the chicken is browned on all sides.
  4. Bring to a boil the chicken broth, bay leaves, thyme, oregano, smoked paprika, Worcestershire sauce, salt, and pepper. Reduce the heat to low and simmer the ingredients for thirty minutes.
  5. Add the shrimp and crab meat to the pot and cook for 5 to 7 minutes, or until the shrimp are pink and fully cooked.
  6. To prepare the potato salad, boil the potatoes in a large pot of salted water for 15 to 20 minutes, or until tender. Drain and cool down.
  7. Whisk together the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper in a large bowl.
  8. Stir together the celery, onion, and pickles in the bowl.
  9. Add the cooled potatoes to the bowl and combine with a gentle stir.
  10. To serve, ladle gumbo into bowls and top generously with potato salad. Serve instantly.

Notes

  • Seafood Potato Salad In Gumbo. Make a seafood gumbo instead of the traditional version with chicken and sausage. The seafood enhances the dish with a delicious briny flavor.
  • Vegan Potato Salad In Gumbo. Replace the meat and seafood with vegetable broth and cook the gumbo as directed. If you need more protein, try including some vegan sausage or tofu. Vegetarians and vegans can rejoice over this version.
  • Spicy Potato Salad In Gumbo. Use hot sausage and season with cayenne pepper or hot sauce to give the dish some kick. The potato salad’s creamy texture is balanced by the spicy dressing.
  • Cajun Potato Salad In Gumbo. The potato salad would benefit from a dash of Cajun seasoning. The smoky, spicy seasoning goes wonderfully with the hearty gumbo.
  • Creole Potato Salad In Gumbo. Add some diced tomatoes and bell peppers to the potato salad, and switch out the Dijon mustard for some Creole mustard. Creole mustard enhances the gumbo with a tangy, spicy flavor.
Keywords:Potato Salad In Gumbo
Nutrition Facts

Servings 4

Amount Per Serving
Calories 230
% Daily Value *
Total Fat 17g27%
Saturated Fat 3g15%
Cholesterol 130mg44%
Sodium 410mg18%
Total Carbohydrate 15g5%
Dietary Fiber 1g4%
Sugars 2g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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