Mom's Best Cajun Potato Salad

Mom is back in the Chintzy kitchen with her delish Cajun Potato Salad recipe video - I say mashed potatoes, she says not....hmmm, there could be potato peels flying and a rumble in the scullery because of a few choice words.

This is one delish side dish however you describe it. My Mom recently visited the cheap$kate kitchen in Los Angeles and whipped up a luscious Cajun Potato Salad for your viewing pleasure.

And boy is Mom as feisty as ever. Just watch our repartee as I tease her about the recipe. Will there be trouble brewing? Well, I won't spill the beans here, you'll have to watch the video to see if I get my just deserts!

And my niece, Maranda, makes an appearance half way through the recipe video to mash things up. Maranda is a recent arrival to Los Angeles and is a welcome addition to my cheap$kate cooking staff (plus, she's some delish eye candy, too boot). When Mom is in the kitchen, everyone is welcome to come and taste her recipes - the more the merrier, I say.

Mom & Maranda in the Cheap$kate Château

So what is a Cajun Potato Salad? Just Google the name (Cajun or Creole Potato Salad) and you will see different versions - most are made using cooked, but chunky, potatoes. My Mom cooks up a "mashed potatoes" version.

Mom uses red potatoes for her recipe, but you can use white or regular russet potatoes, too. Any potato you use is tasty and cheap, so go for it.

The other ingredients are standard for typical potato salads, mainly: mayo, mustard, pickle relish and some seasonings - for a Cajun Potato Salad you want to add a sprinkle of Creole Seasoning. I bet you have seen these containers in your grocery store spice rack, too. It's okay to use any cheap brand you find.

 I get my condiments for pocket change from my local 99c only Store and Dollar Tree.

You can mix in lite, vegan or regular mayo - use regular mustard or Dijon. Pickle relish is cheap enough. Adjust any ingredient amount to suit yourself, or your fellow diners taste buds.

Click on any photo to see larger.

This recipe travels well for a picnic. Refrigerate like any potato salad. I like to sprinkle Creole Seasoning on the top for a colorful party presentation.

Packed for a BBQ patio party.

Mom's Cajun Potato Salad goes with any of my Cajun family recipes (click on the name,) including:Gumbo, Shrimp & Grits, Muffaletta Sandwich, Vegetarian Red Beans and Rice, Jambalaya, Blackened Fish, Crawfish Etouffee, Black-eyed Peas, Pecan-crusted Fish & Spinach Salad, and an Alligator Po'Boy.

 Cajun Potato Salad & Seafood Gumbo

Mom's Cajun Potato Salad goes with any backyard BBQ menu. And if you have a pot luck party to attend then bring a chilled bowl of it.

So check out my latest recipe video below. When Mom is in the house, get ready to be well-fed!

Mom's Cajun Potato Salad - VIDEO

Play it here, video runs 6 minutes, 27 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 4-5 red potatoes - peeled and roughly chopped. Okay to use white or russet potatoes.
• 2 tablespoons mayo - or a vegan substitute. Add more mayo or less to meet your taste.
• 1 tablespoon mustard - any type, including Dijon. Again adjust amount to your taste.
• 1 tablespoon pickle relish - okay to add a couple chopped slices of pickle.
• Water to boil potatoes - reserve some liquid for mashing of potatoes - if necessary.
• Cajun or Creole Seasonings - optional. Just a dash or 1/4 teaspoon.
• Salt and pepper to taste.

Directions
This recipe is similar to regular potato salad, just cook the potatoes until soft enough for mashing. And adjust ingredient amounts to suit your taste. If you like a lot of mayo in your potato salad then add extra. Add more mustard, or even leave it out.

Start by getting a pot of water to boil. Wash potatoes and peel. Roughly chop peeled potatoes.

Click on any photo to see larger.

Add to boiling water. Low boil for about 20-30 minutes, until potatoes are fork tender. Since potatoes are mashed, you can't overcook them.

You can boil unpeeled potatoes whole or just halved, and pull off skin after they are soft and cooled down. There is less potato waste when you peel potatoes after they are boiled.

 Peeling a Boiled Potato

Drain potatoes when done, but be sure to reserve a cup or two of liquid. You can add some of the liquid, a tablespoon at a time, once potatoes are mashed, until desired creaminess is reached.

Next add drained potatoes to a bowl and mash with a potato masher or fork. Add a tablespoon or two of reserved liquid if necessary.

Now mix in all the other ingredients. Mom added 2 heaping tablespoons of mayo, a tablespoon of regular mustard and pickle relish. Add more or less of the wet ingredients to suit your flavor profile.

Season Mom's Cajun Potato Salad with salt, pepper and Cajun (or Creole) Seasoning.

Stir ingredients until smooth. Taste and add any extra ingredient amounts. That's it. Store Mom's Cajun Potato Salad covered in refrigerator until ready to serve.

This recipe travels well for a picnic, and goes with any of my Cajun family recipes (click on any name,) including: Gumbo, Shrimp & Grits, Muffaletta Sandwich, Vegetarian Red Beans and Rice, Jambalaya, Blackened Fish, Crawfish Etouffee, Black-eyed Peas, Pecan-crusted Fish & Spinach Salad, and an Alligator Po'Boy. If you have a backyard BBQ planned, or a pot luck party to attend, then bring a bowl of Mom's Cajun Potato Salad.

Hindsight
Mom's Cajun Potato Salad is mashed, but you can do a "chunky" version sometime. Just don't boil the potatoes to mush - leave them a little firm by shortening the boiling time. The potato chunks only need to be fork tender - roughly chop potatoes. It's okay to leave some potato skin on.

For "mashed" Potato Salad you should peel the potatoes. And adjust the wet ingredients to suit your, or any guests, tastes. If you don't have Creole Seasoning, then leave it out.

If you want a little crunchy veggie texture, then add a half cup each of fine chopped onion and/or celery.

Recipes from the Man Cave - Manifesto

In my Man Cave I control the TV remote, in my Man Cave the kitchen is cluttered, and finally, in my Man Cave I do the cooking -- my way. Read on for the rest of my Man Cave Cuisine Manifesto.

Of course, women are welcome, just don't touch anything. I mean, everything is in it's place, no matter how disorganized it may appear. Us guys have our own way of finding stuff. When we use something, we just drop it when done, that way it will be there next time we need it!

When my wife enters the Man Cave she must leave her diet recipes behind in the cupboard. Man Cave Cuisine is not for the faint of palate. Arteries may attract plaque because many entrees are deep fried. When I cook chicken, the skin will be left on. If a beef steak is ribbed in fat, it will not be trimmed off. I will cook with lots of butter, too. (But don't worry, I often come out and make healthy cuisine... for my wife.)

Fried Chicken

Kitchen utensils are kept to a minimum. A set of measuring spoons is not necessary, as long as I have regular cutlery like a teaspoon and a tablespoon. A stained coffee cup is my measuring goblet for large ingredient amounts. There is always beer in the refrigerator. And a kitchen towel may do double duty for working on cars.

Once settled in my Man Cave the only time I will leave is to turn a burger on the patio grill. When food falls to the floor, it will be picked up and brushed off. Expiration dates stamped on packages of food in the refrigerator are no longer enforced - it will keep as long as it doesn't smell.

Now what comprises Man Cave Cuisine? Meat and potatoes mainly. They are sauteed, roasted or grilled. BBQ Pulled Pork, Ribs, Carnitas, Carne Asada and Fried Chicken are some meaty Man Cave specialties.

BBQ Pulled Pork Sandwich

Beans make a frequent appearance, too and they are best cooked with beef or bacon. Of course it's easy enough to make vegetarian versions. Get your legume on with Texas-style Pinto Beans (topping with Frito Chips optional,) Soul Food-style Black-eyed Peas, Homemade Chili Beans, Cajun Red Beans & Rice, Mexican Charro Beans, and Beanie Weenies.

Bacon is considered a food group. You won't find many desserts. If you see the color green it will likely be a dried herb or a veggie that's cooked for hours, like:

 Homemade Collard Greens with Bacon.

All International cuisines are welcome in my Man Cave kitchen, especially Latin and Italian recipes: Meatball Sub and Pasta alla Carbonara, check; Cuban-style Roast Pork with Black Beans and Fried Plantains, double check!

Cuban-style Roast Pork

Actually, Man Cave Cuisine is for everybody, when taken in moderation. Anyone can make it, too - as qualifiers, the ingredients list and preparation is uncomplicated. You don't need to be in a Man Cave kitchen to follow my recipe directions, either.

So do check back for my new recipe series, direct from my messy and underlit Man Cave.

Grilled Russet and Sweet Potatoes

This is my favorite patio BBQ meal. I have a cheapie gas grill and it cooks burgers and grilled potatoes perfectly. I've done it enough and figured out the timing - start the potatoes first and when they are done on one side, I flip them, then add the BBQ sauce slattered hamburger patty.

I like my burger medium rare, so the potatoes need to begin cooking first. And should they finish early, then I just move them to a cooler part of the grill, until the hamburger is done. If you like your burger well done, then the potatoes only need a minute head start.

I usually grill cheap russet potatoes. They are easier to work with and char slower. Lately, I've been grilling sweet potatoes. They have more sugar so you have to check on them more often, as they will burn and blacken quicker. Well, I like the mix of soft sweet interior and charred smokey skin of the sweet potato.

And if your burger is done right and still juicy, then there is nothing better than using fries to sop up the meat juices after each burger bite.

And when grilling them I use the burger juices. I flip the burger to a different part of the grill and place some cooking potato slices on the greasy and flavorful used burger wet spot.

Potatoes are cheap. I've made grilled potatoes using russet, white and rose, yam and sweet potato. I simply season them with salt and pepper and sometimes a Cajun seasoned salt.

So, during this summer grilling season, make sure to throw on a few thick potato slices alongside your favorite slab of barbequing protein. They are a delicious combination.

Ingredients (about 2-4 servings)

• 2 potatoes - I only peel the yam or sweet potato. Slice potatoes one inch thick. You can slice into ovals or stick shapes.
• Salt and pepper to taste - I also use seasoned salt.
• Oil - optional. Some grill grates are sticky so lightly brushing potatoes with oil will make flipping slices easier. 

Directions
If you have a traditional BBQ grill then fire-up the charcoal or wood chips. If you have a gas grill like I do, then start it a minute before adding sliced potatoes.

Lightly wash or scrub potatoes. You can peel them or leave the skin on. I sometimes peel sweet potatoes and yams.

To speed up grilling microwave whole potatoes for about 2 minutes -- this is optional.

Slice the potatoes. I like them sliced to about one inch thick. You can slice them any way you like, into ovals or like matchsticks (but thicker.) This will give you more of a potato soft center. I like to use larger potato slices because it's easier to handle on the grill. You can always slice the bigger pieces when you serve them.

Lay out sliced potatoes and sprinkle on salt and pepper and/or seasoned salt. Lightly brush or drizzle with oil if necessary - I usually go without it. Sometimes I even add some fresh chopped herbs.

Add the sliced potatoes to the hot grill. Depending on the heat of your grill cook the potatoes until one side is charred. This is when I add my hamburger patty. (If you are grilling chicken, then start chicken and potatoes at the same time - as chicken usually takes longer to cook than a hamburger.)

*If you are cooking a burger with the potatoes then flip the burger to a different part of the grill and add the cooking potatoes on the greasy burger spot - for extra flavor.

Cook the other side of potatoes until charred. That's it. Cooking time will vary depending on the heat of your grill. With my gas grill on low it takes about 5 minutes for each side.

Sweet potatoes or yams have a high sugar content, so they will char black if left on the grill too long, so they need more babysitting - check on them after a couple of minutes.

Potatoes are done when tender on the inside. Try one out to test for doneness.

Old School Grated Hash Browns

I've had Hash Browns many ways. There's the chunky cubed kind (my recipe here); fast food formed ones, that look like a large flatten tater tot; and Old School Grated Hash Browns.

I like them all. With the cubed kind you can add a lot of tasty sauteed veggies like onion, scallion, herbs, and bell pepper (and here's my recipe for that type.) With some fast food types you can eat the large crunchy wafer, dipped in ketchup, with your hands. But there is something about Grated Hash Browns that I like best.

Mainly, it's the crunchy outside and tender moist inside that work together sublimely. And it's simply done by grating the potato. That makes it easy to spread out on a pan to get even browning and crunch. I guess they are similar to Latkes, except you will use a lot less oil, and no egg -- these Hash Browns are much lighter.

I like to add some grated, or fine chopped, onion to my Hash Browns, but if you are a purist, it's okay to leave the onion out.

That's it, just one or two ingredients, a little oil, and salt and pepper to taste.

 And Spuds are a bargain -- how about 8 pounds of potatoes for 99 cents? Not even yellow onions come this cheap. Of course I don't get find these prices every day, but I always get them for way less than a dollar per pound. You could use more expensive red and white potatoes if you have them lying around, but I prefer plain old russet potatoes. They brown nicely and develope a crisp exterior.

Also, I like to add a touch of grated (or finely chopped) onion. When caramelized you get a hint of sweetness.

Here are some breakfast recipes to pair with my Old School Grated Hash Browns, just click on any name to see recipe: Pastrami and Scrambled Eggs,  Eggs Benedict, Swiss Chard and Cheese Omelet, Huevos Rancheros, Jewish Scrambled Eggs, Homemade Egg McMuffin, Breakfast Burrito, Coconut Oatmeal, Chorizo & Eggs Breakfast Tacos, French Toast, Spanish Omelet, Pita & Scrambled Eggs, Tex-Mex Migas, Squash Blossom Omelet, Scrambled Eggs and Refried Beans, Billionaire's Crab Omelet, Sweet Potato Hash, and Fried Eggs on Breadcrumbs with Asparagus. Or pair my Hash Brown recipe with any or of your favorite breakfast recipes.

If you have an old beat up box grater like I do, then fry up some Old School Grated Hash Browns for your next breakfast. (And I don't have to remind you how cheap russet potatoes and brown onions are.)

Ingredients (1-2 servings)

• 1 medium potato - about 1 cup grated. Russet potatoes are best. Wash them off - peeled or not.
• 1/4 small onion - optional. Any type grated or finely chopped (I used a cheap yellow onion.) Okay to use even less onion, to taste.
• 1 tablespoon oil - any favorite type.
• Salt and pepper to taste

Directions
To prepare potato, use the box grater's largest grate holes. You could also use a food processor. You can remove the potato skin or leave it on (wash off dirt.) If you are preparing grated potatoes ahead of time then store them submerged in water - this keeps grated potato from turning too brown. Drain when ready to use. (Grated potatoes will turn slightly red/brown anyway, but when cooked, turn lighter again.)

Grate or fine chop 1/4 onion (optional.) Mix grated potato and onion together. Form into a mound and squeeze the onion/potato with a clean hand to get rid of some liquid. This will make less soggy hash browns.

I got one cup total out of the grated potato and onion. (The recipe is easy to double for more servings.)

Add tablespoon of oil to a medium hot pan. When oil is hot, add grated potato and onion. Spread it out to about a 1/4 inch thick. Season with salt and pepper.

You don't want hash browns spread too thin or they will be all crunch, without a soft center. It's really up to you how thick you like your hash brown patty -- try different thicknesses.

Don't stir or break up the potato and onion patty, let it brown evenly on the bottom. After a few minutes, the edges should start to brown. Mine took about 5 minutes. Loosen with a spatula and peak under the hash browns -- you are looking for a nice brown color. Turn them over when brown enough.

The other side doesn't need to cook as long, just enough to cook through, about 3 more minutes. Of course if you like your hash browns extra crunchy then cook both sides until brown. Try a small piece of Hash Browns to check for doneness.

Serve with the brownest side up, along with your favorite breakfast. I like sunny side up eggs with whole grain toast.