I think it’s universally known that Patti LaBelle is not only a musical legend, but also an amazing cook. Patti LaBelle recipes like this potato salad and her famous sweet potato pie are from LaBelle Cuisine, one of her many cookbooks. This potato salad is “auntie” approved and the ultimate Black cookout food. I adapted her original recipe by clarifying the instructions and adding tips to make it easier for all levels of cooks to make at home.
Why Make Patti LaBelle Potato Salad
- Simple & easy: this recipe requires just a few common ingredients that you need to stir . The most involved part of the process is boiling the potatoes, which isn’t much at all.
- See what the hype is about: maybe you watched Oprah talk about it or you just know that this red potato salad is famous, but making this is the only way to see what the hype is all about!
- Red Potatoes: I got a big bag of red potatoes. These work better in potato salad because they tend to keep their shape even after being boiled.
- Eggs: these are hard boiled. You can boil this the traditional way or make boiled eggs in an air fryer
- Red Onion, Bell Pepper and Celery: If you’re like me and don’t care to bite into big chunks of raw onion, bell peppers or celery, finely chop and dice these. The official Patti LaBelle potato salad recipe says medium-sized, but since that’s not really measurable, I’m suggesting one cup of each.
- Celery Seed
- Mayonnaise: I recommend brands like Hellmans, Dukes or Best Foods.
- Sweet Relish:
- Salt and Pepper: this recipe calls for adding salt and pepper to taste. You’ll find my suggestion in the recipe card.
How to Make Patti LaBelle Potato Salad
- Boil your potatoes until tender in salted water
- Peel the potatoes and dice them into bite-sized chunks
- Add the potatoes to a bowl with the remaining ingredients
- Stir to combine the potato salad. Top with the remaining eggs and a few dashes of paprika.
Top Cooking Tips & FAQs
- Make sure the potatoes are cooked: Boil your potatoes until they are tender. The skin should almost fall off when you peel it.
- Add more mayo for a creamier finish: I personally prefer to have a creamy potato salad. If that’s the same for you, then you might want to add more mayo.
- Salt and pepper to taste: just like you can add more mayo to fit your preference, you can also add as much or as little salt and pepper. I give suggestions in the recipe card below.
- The toppings are optional: this recipe includes a few dashes of paprika and hard boiled eggs as toppings. These are mostly for presentation and not really flavor. So, you can omit those if you wish.
Recipes to Enjoy this with
Cajun Shrimp and Sausage Pasta
- 1 lb shrimp peeled and deveined, 16-20 or 13-15 size
- 1 tablespoon Cajun Seasoning click to get my homemade Cajun Seasoning recipe
- 2 tablespoon olive oil
- ¾ lb andouille sausage or any smoked sausage (12-16 oz package)
- 6 garlic cloves minced, or about 1.5 tbsp minced garlic in a jar
- 3/4 cup shallots sliced thinly
- 3/4 cup red bell pepper thinly sliced
- ¾ cup chicken broth low sodium
- ¾ cup Heavy Cream
- 1.5 cup Parmesan Cheese grated from the refrigerated section
- 1/4 tsp cayenne pepper optional
- 8 oz penne pasta cooked (half a box)
- Mix the shrimp in a bowl with the cajun seasoning. Set aside.
- Heat the olive oil in a large skillet or saute pan to medium high heat.
- Add the smoked sausage in an even layer and cook until browned (about 3-4 minutes per side). Remove the browned sausage from the pan and set aside. Be sure to leave the drippings in the pan and do not wash it.
- In the same pan that you cooked the sausage, add the seasoned shrimp in an even layer. Saute for 2 minutes per side. During this step, the goal is to get a browned sear on the outside of the shrimp. Remove the cooked shrimp and set aside. It will continue to cook as it rests. Do not wash the pan.
- Add the garlic, shallots and peppers to the pan that you cooked the shrimp and sausage in. Saute until the onions are translucent (about 3-4 minutes).
- Pour in the chicken broth and deglaze the pan if needed (this means scrape up any bits that might be stuck to the bottom of the pan).
- Turn the heat to medium low. Add heavy cream and parmesan cheese. Mix to create a sauce. For a spicy kick, add the cayenne pepper to this step.
- Return the cooked shrimp, sausage, and pasta to the pan. Stir to incorporate. For photos, please reserve some seared shrimp and sausage for the top so that the components are visible.
- Top with chopped parsley and serve.
- For a creamier cream sauce, add cream cheese or another soft cheese like Boursin cheese: You can add 2 oz to the pan when you add the chicken stock. Mix it to incorporate and remove any lumps.
- Use a dutch oven or other deep pan: this will allow you to layer on the flavor from browning the shrimp and sausage to making the sauce and adding the pasta.