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Creole Potato Salad
Creole Potato Salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Elevate your BBQ with zesty Creole potato salad.
Ingredients:
  • 2 pounds Yukon gold or new potatoes, scrubbed clean (peel on or off, your choice), cut in 1 to 2-inch chunks
  • 6 hard-boiled eggs , coarsely chopped
  • 1 small onion, chopped
  • 2 stalks celery, diced
  • 1 green pepper, diced
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1/2 cup Creole mustard
  • 3/4 cup mayonnaise (less or more to taste)
  • Salt
  • Cajun seasoning, for garnish
Instructions:
  • Boil the potatoes: In a large pot, submerge the potatoes with an inch of cold water. If eggs are not yet hard-boiled, add them to the pot. Sprinkle in a teaspoon of salt, bring to a boil, then simmer covered until potatoes are tender when pierced with a fork, approximately 10 minutes. Drain in a colander.
  • Prepare the dressing: Combine sugar, vinegar, mayonnaise, and mustard with celery, peppers, and onion in a large bowl while boiling the potatoes.
  • Combine warm potatoes with dressing: Mix the warm potatoes gently with the dressing to allow them to soak in the seasonings effectively.
  • Incorporate hard boiled eggs: Fold the chopped eggs into the potato mixture gently until fully blended. Taste the potato salad and season with salt to your liking.
  • Refrigerate the salad for at least an hour before serving. Serve chilled and topped with paprika or Cajun seasoning for a flavorful finish.

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