Louisiana Potato Salad
Discover the bold flavors of the South with this Louisiana Potato Salad, a creamy and zesty twist on the classic picnic favorite! Made with tender Russet potatoes, hard-boiled eggs, and a tangy dressing infused with Creole seasoning, yellow mustard, and a touch of paprika, this recipe delivers a vibrant, flavorful punch in every bite. The inclusion of crunchy celery and sweet pickle relish adds delightful texture and balance, while green onions lend a fresh, herbaceous finish. Perfect for barbecues, potlucks, or family dinners, this crowd-pleasing side dish is quick to prepare and even better when chilled, allowing the robust spices to meld beautifully. Whether you're craving comfort food or a taste of authentic Southern cuisine, this Louisiana Potato Salad is sure to satisfy your palate with its rich, savory goodness!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 3 large Eggs
- 1 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 1 teaspoon Creole seasoning
- 0.5 teaspoon Paprika
- 2 tablespoons Pickle relish
- 2 stalks Green onions, chopped
- 2 stalks Celery, finely diced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel and dice the potatoes into roughly 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil.
Boil the potatoes for 12-15 minutes, or until they are fork-tender. Be careful not to overcook them to avoid mushy potato salad.
While the potatoes are cooking, place the eggs in a separate small pot, cover them with water, and bring to a boil. Once boiling, turn off the heat and let the eggs sit in the hot water for 10 minutes.
Drain the boiled eggs and cool them in an ice bath for easy peeling. Once cool, peel and dice the eggs into small pieces.
Drain the cooked potatoes and let them cool slightly. Place them in a large mixing bowl.
In a small bowl, mix together the mayonnaise, yellow mustard, Creole seasoning, paprika, pickle relish, salt, and black pepper to create the dressing.
Add the dressing to the bowl with the potatoes. Gently fold to coat the potatoes evenly.
Stir in the diced eggs, green onions, and celery, mixing gently to avoid breaking up the potatoes too much.
Taste and adjust the seasoning with more salt, pepper, or Creole seasoning, as needed.
Cover the potato salad and refrigerate it for at least 1 hour to allow the flavors to meld together. Serve chilled and enjoy!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 884 mg | 19% | |
*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.
