Prejean’s Potato Salad

  • Serves

    serves 6-8


If you order one of the spectacular gumbos served at Prejean's restaurant in Lafayette, Louisiana, the wait staff will likely ask: "Would you like potato salad with that?" The version they serve isn't simply meant to be a side; here, it is common for diners to stir the salad right into the gumbo. Doing so cools the gumbo down to room temperature and adds a creaminess that's akin to melting ice cream.


  • 2 12 lb. waxy potatoes, peeled and cut into 1" pieces
  • 1 cup mayonnaise
  • 2 tbsp. sweet pickle relish
  • 2 tbsp. yellow mustard
  • 12 tsp. cayenne, plus more for garnish
  • 6 eggs, hard-boiled, peeled, and roughly chopped
  • Kosher salt, to taste
  • Sliced scallions, for garnish (optional)


Step 1

Boil potatoes in a 6-qt. saucepan of water until tender, 18-20 minutes. Drain potatoes and transfer to a bowl; mash until smooth and let cool. Stir in remaining ingredients; garnish with more cayenne and scallions, if you like.

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