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Creole Potato Salad

Creole Potato Salad with tender cubed potatoes tossed in a spicy Creole-mustard and hot sauce dressing for bold New Orleans flavor. This Louisiana-style Cajun side gets extra zest after 2 hours of chilling so the flavors meld.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes cubed
Mayonnaise
  • 1 cup mayonnaise
Creole mustard
  • 2 tbsp Creole mustard
Hot sauce
  • 2 tbsp hot sauce
Creole seasoning
  • 1 tbsp Creole seasoning
Bell pepper
  • 1 bell pepper diced
Celery stalk
  • 1 celery stalk diced
Green onions
  • 0.5 cup green onions sliced
Sweet pickle relish
  • 0.25 cup sweet pickle relish
Hard-boiled eggs
  • 3 hard-boiled eggs chopped
Salt and pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring water to a boil in a Dutch oven, then cook the red potatoes until tender, about 15-20 minutes. You should see the cubes give easily when pierced with a fork.
  2. Drain the red potatoes and let them cool until just warm, about 10 minutes. The potatoes should lose steam and look matte rather than shiny with hot moisture.
Mix the salad base
  1. Combine the red potatoes, bell pepper, celery, green onions, sweet pickle relish, and hard-boiled eggs in a large bowl. Toss until the add-ins are evenly scattered throughout the potatoes.
Make the Creole dressing
  1. In a separate bowl, mix mayonnaise, Creole mustard, hot sauce, and Creole seasoning until smooth and uniformly colored. Stop mixing when no streaks of seasoning remain.
Assemble and season
  1. Pour the Creole dressing over the potato mixture and toss well to coat. The potatoes should be glossy and speckled with seasoning.
  2. Season with salt and pepper to taste. Add gradually and keep tossing until the flavor balances.
Chill before serving
  1. Refrigerate the Creole potato salad for at least 2 hours, covered. It should look thicker as the dressing clings and flavors deepen.

Notes

Pro tip: cool the potatoes after boiling so they don’t turn the dressing runny; aim for warm, not hot, before tossing. Store covered in the refrigerator for 3-4 days. Freezing is not recommended due to texture changes. For a lighter option, swap part of the mayonnaise for Greek yogurt (about half) to keep the tang while reducing richness.