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“Potatis” Salad

I fixed us a good potatis salad, girl. That old man tells me he likes a good potatis salad.” – Santa Battaglia to Irene Reilly

Published October 12 by LSU Press, A Confederacy of Dunces Cookbook compiles more than 200 recipes inspired by John Kennedy Toole’s novel and its beloved slob Ignatius Reilly. Ignatius’s mother, Irene, serves “potatis” salad to her potential suitor Mr. Robicheaux, but this recipe is actually credited to Maureen Detweiler, who’s been making this dish for more than 50 years in New Orleans.

2 lbs. red potatoes (about 6 medium)
3 hardboiled eggs
1 cup Blue Plate mayonnaise
1/2 cup yellow mustard
1 cup finely chopped onion
1 cup finely chopped celery
1 cup well-drained and finely chopped dill pickle
1/4 cup finely chopped parsley
Salt and pepper to taste, or use Creole seasoning

Boil whole, unpeeled potatoes just until fork tender. When potatoes are cool enough to handle, peel and dice into bite-sized pieces and set aside. In a large bowl, mash eggs and blend well with mayonnaise and mustard. Stir in onion, celery, pickles and parsley. Stir potatoes into dressing, making sure potatoes are coated well. Add salt and pepper or Creole seasoning. Cover and chill before serving. Serves 6-8

Recipe and photo courtesy of LSU Press

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