Potato Salad with Marinated Purple Onions

The perfect South Louisiana side. A mayo-based potato salad, with eggs, mustard and celery, electrified with marinated purple onions.

Servings Servings

Cuisine Cajun, Creole

Course Side Dish

Calories 250

Prep Time 35

Cook Time 10

Total Time 45

Here's What You Need

▢ 4 pounds red potatoes - See Notes
▢ 8 large eggs - Hard cooked
▢ 1 medium purple onion - about 1 cup
▢ 1 cup celery
▢ 1 ½ cups mayonnaise - See Notes
▢ 1 tablespoon prepared yellow mustard - See Notes
▢ ½ cup red wine vinegar
▢ Kosher salt and ground black pepper to taste

Here's What You Do

Chop the purple onion into small pieces and place in a glass bowl or measuring cup. Add enough red wine vinegar to cover by about ½ inch. Cover and place in the refrigerator for at least an hour and up to overnight.
Place potatoes and eggs in a large stock pot and cover with cold water. Place over high heat and bring to a boil.
After 10 minutes of boiling, remove the eggs to an ice bath for 10 minutes.
Continue boiling the potatoes for another 5 to 10 minutes or until soft, but firm, when probed with a wood skewer or fork.
Remove the potatoes to a bowl and allow to cool.
Chop the celery into small pieces.
Peel the cooled potatoes and cut into approximately ½ inch squares. Place them in a large bowl.
Peel the cooled eggs and chop into small (about ¼ inch) pieces. Add the chopped eggs to the potatoes.
Drain the purple onions. Add the celery and purple onions to the potatoes and eggs.
Add the mayonnaise, yellow mustard, kosher salt and black pepper.
Combine all the ingredients gently. Taste to see if more mayo, mustard or salt and pepper is needed.
This can be served immediately or covered and held in the fridge for 3 to 5 days.

Notes

This recipe is developed using red potatoes which are lower in starch than other varieties. However, white, Yukon Gold and Russets also make good potato salad.

You can substitute other types of vinegar for the red wine vinegar. Tarragon Vinegar is also good in this recipe.

Cut the potatoes and eggs as small or as coarse as you like them.

Vary the amount of mayonnaise and mustard to suit your personal preference; start with 1 cup of mayonnaise and about 1 tablespoon of mustard and add as desired.

Homemade potato salad can be stored in an air tight container in the fridge for up to 5 days.

I don't really recommend freezing potato salad, but this can be frozen for 3 to 4 month. Dairy, eggs, and mayonnaise tend to degrade when frozen. Make sure to use an airtight container and leave a little "headroom" for any expansion. Defrost in the fridge overnight, mix well before serving to re-combine all the ingredients.

Nutrition