Prejean’s Potato Salad

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.

Prejean’s Potato Salad Prejean’s Potato Salad
At Prejean's restaurant in Lafayette, Louisiana, this tangy potato salad is often served atop gumbo, where it adds a cooling creaminess.
Yield: serves 6-8


  • 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)


  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.