This recipe from Ronnie Foreman of Lafayette, Louisiana advises to please make this to eat alongside your turkey and Andouille sausage gumbo. I followed his advice and was certainly glad that I did. It was delicious as a side dish to the gumbo.
Makes 8 - 10 servings
4 pounds small boiling potatoes
3 cloves garlic, minced
1 t. salt
3 1/2 T. fresh lemon juice
1/2 cup mayonnaise, or more to taste
1/2 t. Creole mustard
1/3 cup chopped green onions (green parts only)
Boil the potatoes in lightly salted water until just tender. Drain and cool.
Mash the garlic with the salt in a small bowl to make a paste. In a large bowl, combine the garlic paste, lemon juice, mayonnaise, and Creole mustard, whisking to blend well.
When the potatoes are cool, peel and cut in half. Add the potatoes and the green onions to the mayonnaise mixture and toss to coat evenly.
Season with additional salt (if needed) and freshly ground black pepper.