Old Time Potato Salad

A Taste of Louisiana with Chef John Folse: Louisiana Cooking With a Change of Heart

Something Old:

Prep Time:
1 Hour Serves: 6

INGREDIENTS:
6 medium potatoes
2 boiled eggs
1 raw egg yolk
2 tsps. oil
1 cup mayonnaise
2 tsps. vinegar
1 tsp. salt
cracked pepper
¼ tsp. granulated garlic


METHOD:
Peel and wash potatoes well. In a large cast iron dutch oven, place potatoes in lightly salted water to cover by 1 inch. Boil until tender but not overcooked and mushy. Drain and set aside.

Using a paring knife, remove the yolks from the boiled eggs, dice the whites and set aside.

In a large mixing bowl, mash the two boiled egg yolks. Add the raw yolk and oil. Using a wire whisk, blend until well incorporated. Add mayonnaise, diced egg whites and vinegar. Continue to mix until well-blended.

When potatoes are slightly cooled, slice into rounds and layer on a serving platter or bowl. Alternate potato layers with sauce, seasoning each layer with salt, pepper and granulated garlic. Retain enough of the sauce to spread over the top. You may wish to garnish with paprika and parsley for color.


Nutrition Facts…then
Calories…………………….438
Total Fat…………………..37gm
Saturated Fat……………….6gm
% Calories From Fat…………72
Cholesterol……………….119mg
Sodium……………………573mg
Carbohydrate………………27gm
Fiber…………………………2gm
Protein…………………….…5gm

Something New:

Prep Time:
1 Hour Serves: 6

INGREDIENTS:
6 medium potatoes
2 boiled eggs
1 tsp. oil
¾ cup lite mayonnaise
1 tbsp. water
2 tsps. vinegar
cracked pepper
¼ tsp. granulated garlic


METHOD:
Peel and wash potatoes well. In a large cast iron dutch oven, place potatoes in lightly salted water to cover by 1 inch. Boil until tender but not overcooked and mushy. Drain and set aside.

Using a paring knife, remove the yolks from the boiled eggs, dice the whites and set aside. Discard one egg yolk.

In a large mixing bowl, mash the boiled egg yolk. Add oil and using a wire whisk, blend until well incorporated. Add mayonnaise, water, diced egg whites and vinegar. Continue to mix until well-blended.

When potatoes are slightly cooled, slice into rounds and layer on a serving platter or bowl. Alternate potato layers with sauce, seasoning each layer with pepper and granulated garlic. Retain enough of the sauce to spread over the top. You may wish to garnish with paprika and parsley for color.


Nutrition Facts…now
Calories…………………….219
Total Fat…………………..10gm
Saturated Fat……………….1gm
% Calories From Fat…………40
Cholesterol…………………46mg
Sodium……………………..57mg
Carbohydrate………………29gm
Fiber…………………………2gm
Protein…………………….…4gm

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