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Mimi’s New Orleans Style Potato Salad


I am truly enjoying my “I Remember Mama Series” and I am excited to share Mrs. Juanita Juluke’s New Orleans Style Potato Salad. Below is what Miesha, Mimi’s daughter in love shared with me about her.


I want to share my Mother-In-Love's New Orleans style potato salad recipe. My MIL passed on December 31, 2023 and I am still grieving our loss but I want to find ways to honor and remember her and this brought me soooooooooooooo much joy when I saw your announcement video on TikTok. 


My MIL was truly special to me, her son and I divorced some years back but the love she had for me and showed me NEVER changed. She was my mother away from my mother as my mother lives very far away in Connecticut. She would love on me and fuss at me just like if I was her own child and I was blessed to have had her in my life. She taught me so many life lessons and always told me to "have your good cry and then wipe those tears out of your eyes because you can't make good decisions with all that water in your eyes" and "hold your head up", "eat the desert, you are on vacation" but a lot of the times I was not on vacation, just visiting her. LOL! 


I am truly heartbroken but it would mean the world to me if you shared her potato salad recipe. While no potato salad would ever come close to hers, it would be so special to honor her for Mother's Day in this way.


Ingredients to Make Mimi’s Potato Salad


  • 6 cups potatoes, peeled and chopped - Idaho or Yukon Gold - the key is to chop them small - New Orleans potato salad is NOT chunky. 

  • 4 eggs

  • Pinch of salt

  • 1/4 cup finely chopped onion - finely is key with the Holy Trinity for this recipe 

  • 1/4 cup finely chopped green bell pepper

  • 1/4 cup finely chopped celery

  • 3 chopped green onions, about 1/8 cup

  • 2 teaspoons dill & sweet pickle relish

  • 2 teaspoons fresh parsley leaves, chopped

  • 1/2 teaspoon paprika

  • 1 1/2 teaspoons Creole mustard

  • 1 1/2 teaspoons yellow mustard

  • 3/4 cup mayonnaise  MUST BE Blue Plate mayonaisse

  • Salt, black pepper, onion powder, Tony’s creole seasoning and cayenne pepper to taste


Directions to Make Mimi’s Potato Salad


  1. Boil the potatoes and eggs in the same pot at the same time. Wash the potato skin before boiling. She would leave the skin on because it was easier to just peel off after it boiled. Once boiled let the cool off a little bit before peeling the skin.

  2. While potatoes and eggs are boling finely chop up your Holy Trinity - onion, bell pepper and celery - it has to be chopped really small. 

  3. Once potatoes are cooled and peeled chop them up really small like 1/4 inch cube sized small.

  4. Finely chop your eggs

  5. Add all your ingredients to a bowl and mix together until well incorporated. Some people will even smash a little portion of the potatoes but it is optional. 




For more Southern Recipes, grab a copy of my cookbook Memories on a Plate- Southern Recipes I Learned From my Mama. Link 🔗 below to order ⬇️




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Do you have a recipe for dressing

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