Louisiana has a rich, diverse culture that
has given us some of the best foods in the world. This is a recipe that my
grandmother (Mawmaw) used to make and one of my favorites. She used to serve it
with chicken stew. A rich chicken gravy thickened with a dark roux.
4-5 medium red potatoes, peeled and boiled
until fork tender
3 medium beets, boiled and peeled or canned whole beets
2 hard boiled eggs, peeled & diced
1/2 of a small onion, thinly sliced
mayonnaise
salt & pepper to taste
Cut potatoes into about 3 pieces each
before cooking. Combine potatoes, beets and eggs, leaving all in big chunks. Add
onion slices, salt and pepper. Carefully add just enough mayonnaise to moisten.
The potato salad will be a pretty pink hue. Enjoy.
