By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
201 cal · 35 min
Creole Potato Salad
Recipe GLPR8f3ff87ba54d17
A vibrant and tangy Creole-style potato salad made with red potatoes, a zesty mustard-vinegar dressing, and aromatic vegetables. This classic Southern dish combines tender potatoes with fresh onions, celery, and garlic for a flavorful side that's perfect for any meal.
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Ingredients
3 pounds Red potatoes, scrubbed well and cubed
¾ cup Mayonnaise
½ cup Creole mustard
2 tablespoons Apple cider vinegar
1 teaspoon Sugar
to taste Salt
to taste Black pepper, freshly ground
1 Vidalia onion, small, chopped
2 stalks Celery stalks, chopped
2 cloves Garlic cloves, chopped
Directions
Fill a large pot with cold salted water and bring to a boil. Add the cubed red potatoes and cook until completely tender when pierced with a fork, about 15–20 minutes. Drain the potatoes in a colander and allow them to cool to room temperature.
While the potatoes are cooling, whisk together the mayonnaise, Creole mustard, apple cider vinegar, sugar, salt, and black pepper in a small bowl until the dressing is smooth and well blended.
Transfer the cooled potatoes to a large mixing bowl. Add the chopped Vidalia onion, celery, and garlic to the potatoes. Pour the dressing over the mixture and toss gently but thoroughly until all the potatoes and vegetables are coated. Taste the salad and adjust the seasoning with additional salt and pepper as needed. Serve at room temperature or chilled.
Comments
Every ingredient is a common stock item at Harris Teeter, Food Lion, Kroger, or Walmart—no special stops needed. At roughly $1.50 for potatoes, $2 for mayo, and $0.50 for mustard and other aromatics, you're looking at under $0.80 per serving even with decent mayonnaise. The stated 35 minutes is honest if you boil potatoes ahead; if starting from cold, add 20 minutes. It reheats poorly and tastes best same-night or chilled the next day, making it a weekend side dish rather than weeknight leftovers. Creole mustard is a smart Southern touch that works here without requiring a hunt, though standard yellow mustard would do in a pinch.
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