Creole Potato Salad
Recipe GLPR80ae1917e58abb
A classic Creole-style potato salad featuring tender potatoes bound with a flavorful blend of two mustards and creamy mayonnaise, enriched with chopped hard-boiled eggs and sweet pickle relish. This traditional dish pairs wonderfully with seafood, grilled meats, or as a standalone side at any gathering.
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Ingredients
4 medium russet potatoes, peeled and diced
Kosher salt
Freshly ground black pepper
4 hard-boiled eggs, peeled and chopped
1 1/2 tablespoons Creole mustard
1 1/2 tablespoons yellow mustard
3/4 cup mayonnaise
3 tablespoons sweet pickle relish
Directions
Place the diced potatoes in a large pot and cover with cold water. Season generously with kosher salt and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer gently until the potatoes are tender when pierced with a fork, about 12 to 15 minutes. Drain the potatoes thoroughly in a colander.
In a large mixing bowl, combine the Creole mustard, yellow mustard, mayonnaise, and sweet pickle relish. Stir until the mixture is smooth and well blended.
Add the chopped hard-boiled eggs to the mustard and mayonnaise mixture, stirring gently to incorporate.
Add the drained warm potatoes to the bowl and fold them in gently with a spatula or wooden spoon, being careful not to break them. Stir until all ingredients are evenly distributed and well coated with the dressing.
Taste the salad and adjust the seasoning with additional kosher salt and freshly ground black pepper as needed. Serve at room temperature or chilled.
