Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
My intent was to learn some cooking techniques from a local chef. Jason let me come observe him for a day. THANK YOU, JASON!!
I don’t know what I was thinking… could I really be around another lover of food preparation and not taste something so wonderful that I had to share it? When Jason said he used a 60/40 ratio of white and sweet potatoes, I was not sure he was serious. Oh my goodness, y’all! I just thought I had tasted, and had one of the best recipes, for potato salad. What a delicious surprise was in store for me. I immediately came home and made this dish myself.
The true test of a good recipe? My teenage daughter was home, a rare occasion, and I asked her to try the potato salad.
Me: Please taste this and tell me what you think.
Darling child: Maaa, I’m not hungry.
Me: Please, just one bite.
Darling child: (with much eye rolling) tastes and states ‘it’s alright”.
Me: Gee thanks.
Hang on, I’m not done. I was cleaning up in the kitchen and noticed the Darling child kept walking through and would just happen to get another spoonful of the potato salad. After the 6th spoonful, she sheepishly grins and asks for a bowl.
Darling child: (on her way to her room with said bowl full of potato salad) Thanks a lot Mom, I wasn’t even hungry, but boy this stuff is fantastic!
The rest of the story? A few days later, she was asking for some more of the potato salad and becomes highly upset when she finds out I shared it with her grandparents and it is a food memory now!
Oh yeah, this is a definite winner.
By the way, it is soooo good while it is warm!!
I learned from Jason the secret to a good flavor blend with potato salad is to mix all ingredients while the potatoes are still hot.
Hope you enjoy this gluten, dairy free potato salad with a little kick.
- 1½ pounds white potatoes*, rough chop
- 1 pound sweet potatoes, rough chop
- 3 stalks celery, diced
- ½ sweet onion, diced
- 12 pickled okra**, diced
- 1½ cups mayonaise or to taste
- salt and pepper to taste
- Place potatoes in a pot and cover with water. Bring to a boil and cook until a knife is easily inserted into the potatoes.
- Drain potatoes. Place in a big bowl and add all other ingredients, stir until well blended.
**You can use hot pickled okra or add some jalapenos for an added kick.
Potato salad is one of those dishes that you just add the ingredients until you like how it tastes. You can add more or less of any of the ingredients.
Oh.my goodness. I made this for the Fourth of July for a get together. You should have seen the surprise on everyone’s face when they took that first bite, even though I TOLD them it had jalapeño in it. I got so many compliments and request for the recipe!!
Jenny,
Wow the pickled okra was a surprise! Yummy! I served this at my husband’s birthday party and everyone loved it.