Deep South Creole Potato Salad
Transport your taste buds straight to the heart of Louisiana with this irresistible Deep South Creole Potato Salad! Bursting with bold flavors, this dish combines tender red potatoes, creamy mayonnaise, and tangy Creole mustard with a touch of spicy Cajun seasoning for a true Southern kick. Hard-boiled eggs, crunchy celery, and sweet pickle relish add texture and depth, while a hint of hot sauce ties it all together with a touch of heat. Perfect for picnics, barbecues, or family gatherings, this potato salad is elevated with its vibrant blend of spices and a sprinkle of paprika for the perfect finishing touch. Serve it chilled or at room temperature and watch it become the star of any spread!
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 1 teaspoon kosher salt
- 4 large hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons Creole mustard (or spicy brown mustard)
- 3 tablespoons sweet pickle relish
- 2 celery stalks, finely diced
- 3 green onions, finely chopped
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon black pepper
- 1 teaspoon hot sauce (optional)
Instructions
Wash the red potatoes thoroughly and cut them into 1-inch cubes. Leave the skin on for added texture and color.
Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of kosher salt to the water.
Bring the water to a boil, then reduce the heat to medium and let the potatoes simmer for 12-15 minutes, or until fork-tender. Be careful not to overcook them to avoid a mushy texture.
While the potatoes cook, peel and chop the hard-boiled eggs into small pieces and set aside.
Once the potatoes are cooked, drain them in a colander and rinse them briefly with cold water to stop the cooking process. Let them cool completely in the colander.
In a large mixing bowl, combine the mayonnaise, Creole mustard, sweet pickle relish, paprika, Cajun seasoning, black pepper, and hot sauce (if using). Mix well to create the dressing.
Add the cooled potatoes, chopped eggs, diced celery, and chopped green onions to the bowl with the dressing. Gently fold the ingredients together until the potatoes are well-coated without breaking them apart.
Taste and adjust the seasoning if necessary, adding more salt, Cajun seasoning, or hot sauce if desired.
Transfer the potato salad to a serving dish and sprinkle a little extra paprika on top for garnish.
Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 910 mg | 303% | |
| Sodium | 3531 mg | 154% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 25.0 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 324 mg | 25% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4580 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
