Creole Potato Salad
Recipe GLPRdf88cf0f23c212
A vibrant Southern comfort salad combining tender Yukon gold potatoes with hard-boiled eggs, crisp vegetables, and a zesty Creole mustard and mayo dressing. Earthy potatoes mingle with crunchy celery and bell pepper, finished with a Cajun spice garnish for authentic flavor.
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Ingredients
2 pounds Yukon gold or new potatoes, scrubbed clean, cut into 1 to 2-inch chunks (peel on or off)
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, or more to taste
Salt, to taste
Cajun seasoning, for garnish
Directions
Place the potato chunks in a large pot of cold, salted water. Bring to a boil over high heat and cook until the potatoes are tender but still hold their shape, approximately 15 to 20 minutes. Drain well and set aside to cool slightly.
While the potatoes cook, whisk together the cider vinegar and sugar in a small bowl until the sugar dissolves.
In a large mixing bowl, combine the Creole mustard and mayonnaise, stirring until well blended.
Add the chopped onion, diced celery, and diced green pepper to the mustard-mayo mixture and stir gently to combine.
Pour the vinegar-sugar mixture into the vegetable mixture and stir well to combine.
Once the potatoes have cooled slightly but are still warm, add them to the dressing along with the chopped hard-boiled eggs. Toss gently to coat all ingredients evenly with the dressing.
Season with salt to taste. Transfer the salad to a serving bowl and garnish with Cajun seasoning. Serve warm or chilled, depending on preference.
