By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
317 cal · 105 min
Creole Potato Salad
Recipe GLPRfcd98bc7d48dc9
A classic Creole-style potato salad featuring tender potatoes, hard-boiled eggs, and fresh vegetables tossed in a tangy mustard-mayo dressing with a hint of vinegar and spice. Perfect for picnics, potlucks, or as a side dish to any meal.
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Ingredients
2 pounds Yukon gold or new potatoes, scrubbed clean
6 hard-boiled eggs, coarsely chopped
1 small onion, chopped
2 stalks celery, diced
1 green bell pepper, diced
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 cup Creole mustard
3/4 cup mayonnaise
Salt to taste
Cajun seasoning for garnish
Directions
Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer until potatoes are fork-tender, about 15 to 20 minutes depending on size. Drain well and let cool slightly.
While potatoes cool, boil eggs in a separate pot of water for 12 minutes until hard-cooked. Transfer to an ice bath, then peel and coarsely chop.
Cut the cooled potatoes into 1 to 2-inch chunks and transfer to a large mixing bowl.
Add the chopped onion, diced celery, and diced green bell pepper to the potatoes.
In a small bowl, whisk together the cider vinegar and sugar until the sugar dissolves.
Add the Creole mustard and mayonnaise to the vinegar mixture and whisk until smooth and well combined.
Pour the dressing over the potato mixture and add the chopped hard-boiled eggs.
Gently fold everything together until evenly coated. Taste and adjust seasoning with salt as needed.
Transfer to a serving dish and sprinkle Cajun seasoning over the top for garnish. Chill before serving.
Comments
Every ingredient is stocked at any Harris Teeter, Food Lion, Walmart, or ALDI in Charlotte, with creole mustard readily available in the condiment aisle at major chains. The cost per serving lands around $1.20 to $1.40, driven mainly by eggs and mayo, making it economical for a side dish that serves eight. The stated time is honest if you count boiling potatoes and cooling them, but a realistic timeline runs closer to 75–80 minutes rather than 105. This is a forgiving, no-fuss dish that reheats well and fits a Southern table where potato salad is a reliable picnic or weeknight standard, though it does not demand fresh seasonal attention and works year-round.
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