Classic potato salad from The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine (page 138) by Justin Devillier and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Duck and andouille gumbo

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must be refrigerated 4 hours to overnight. Can substitute mayonnaise for the book’s recipe for “Aioli” specified in this recipe, and additional parsley for chervil. See recipe for a variation.

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