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Created by Chef Remy
Tender red potatoes dressed in a creamy, spiced dressing with crispy bits of smoky tasso ham, the holy trinity, and enough cayenne to remind you where it came from. The side dish that steals the show at every Louisiana cookout.
Potato salad is one of those dishes that tells you exactly where a cook comes from. In Louisiana, we don't do bland. We don't do timid. We build flavor in layers, starting with properly salted cooking water and finishing with a dressing bold enough to stand up to smoked brisket and grilled boudin.
Tasso is the secret weapon here. If you haven't cooked with it before, you're in for something special. It's cured pork shoulder, heavily seasoned with cayenne and garlic, then smoked until it's intensely flavored. A little goes a long way, but that little bit transforms a simple potato salad into something people talk about for weeks. My grandmother Evangeline used to say the best side dishes are the ones folks ask for the recipe before they've finished their first serving.
At Lagniappe, we serve this alongside our smoked meats and at every family gathering worth attending. The holy trinity gives it that authentic Louisiana backbone. The Creole mustard adds tang and complexity. The rendered tasso fat folded into the dressing? That's the bayou way of making sure nothing good goes to waste. When the last bite is as good as the first, you've done it right.
Quantity
3 pounds
cut into 1-inch cubes
Quantity
1 tablespoon, plus more to taste
Quantity
6 ounces
cut into small dice
Quantity
1 cup
Quantity
3 tablespoons
Quantity
1 tablespoon
Quantity
1 teaspoon, or to taste
Quantity
1/2 teaspoon
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon
freshly ground
Quantity
1/2 cup
finely diced
Quantity
1/2 cup
finely diced
Quantity
1/4 cup
finely diced
Quantity
4
sliced thin, whites and greens separated
Quantity
4
hard-boiled and chopped
Quantity
2 tablespoons
chopped
| Ingredient | Quantity |
|---|---|
| red potatoescut into 1-inch cubes | 3 pounds |
| kosher salt | 1 tablespoon, plus more to taste |
| tasso hamcut into small dice | 6 ounces |
| mayonnaise | 1 cup |
| Creole mustard | 3 tablespoons |
| hot sauce | 1 tablespoon |
| cayenne pepper | 1 teaspoon, or to taste |
| smoked paprika | 1/2 teaspoon |
| garlic powder | 1/2 teaspoon |
| black pepperfreshly ground | 1/4 teaspoon |
| celeryfinely diced | 1/2 cup |
| yellow onionfinely diced | 1/2 cup |
| green bell pepperfinely diced | 1/4 cup |
| green onionssliced thin, whites and greens separated | 4 |
| large eggshard-boiled and chopped | 4 |
| fresh parsleychopped | 2 tablespoons |
Fill a large pot with cold water and add a full tablespoon of kosher salt. That water should taste like the Gulf of Mexico. This is your first layer of seasoning, the foundation everything else builds on. Add the cubed potatoes to the cold, salted water before you turn on the heat. Starting cold ensures even cooking from the outside in.
Bring the pot to a boil over high heat, then reduce to a steady simmer. Cook for 15 to 20 minutes until a fork slides into the center of a potato cube with no resistance. The potatoes should be tender but not falling apart. Drain immediately and spread on a rimmed baking sheet in a single layer to cool. Let them sit at room temperature for about 15 minutes.
While the potatoes cool, set a small skillet over medium heat. Add the diced tasso and cook, stirring occasionally, until the edges crisp and the fat renders out, about 5 to 7 minutes. The kitchen should fill with that smoky, peppery perfume. Remove the tasso to a paper towel-lined plate. Save every drop of that rendered fat in the pan.
In a large mixing bowl, whisk together the mayonnaise, Creole mustard, hot sauce, cayenne, smoked paprika, garlic powder, and black pepper. Scrape in that reserved tasso fat and whisk until everything is smooth and the color turns a pale orange-pink from all that spice. Taste it. The dressing should be bold enough to make you want to dip your finger in for another sample. Adjust the cayenne if you want more heat.
Fold the diced celery, onion, bell pepper, and the white parts of the green onions into the dressing. These aromatics give you crunch and that classic Louisiana flavor base. At Lagniappe, we call this the soul of the dish. Let them sit in the dressing for a few minutes while you finish prepping.
Add the cooled potatoes to the bowl in batches, folding gently with a rubber spatula after each addition. You're coating, not mashing. Add the crispy tasso and chopped eggs, folding until everything is evenly distributed. The potatoes should be glossy and well-dressed but still holding their shape.
Cover the bowl and refrigerate for at least 2 hours, preferably overnight. This is when the magic happens. The seasonings mellow and mingle, the potatoes absorb the dressing, and all those bold flavors learn to get along. Trust your palate: taste again before serving and adjust salt and cayenne as needed.
Transfer to your best serving bowl. Scatter the green onion tops and fresh parsley over the surface. A final dusting of smoked paprika adds color and lets everyone know this isn't your ordinary potato salad. Serve cold, and watch it disappear.
1 serving (about 225g)
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