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Creole Potato Salad

Creole potato salad with Creole seasoning, bell pepper, celery, and chopped hard-boiled eggs for a bold New Orleans-style Cajun side. Cubed red potatoes are boiled until tender, tossed with a spicy mustard-hot sauce dressing, then chilled for the best flavor melding.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Louisiana Creole
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes cubed
Mayonnaise
  • 1 cup mayonnaise
Creole mustard
  • 2 tbsp Creole mustard
Hot sauce
  • 2 tbsp hot sauce
Creole seasoning
  • 1 tbsp Creole seasoning
Bell pepper
  • 1 bell pepper diced
Celery
  • 1 celery stalk diced
Green onions
  • 0.5 cup green onions sliced
Sweet pickle relish
  • 0.25 cup sweet pickle relish
Hard-boiled eggs
  • 3 hard-boiled eggs chopped
Salt and pepper
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool
  1. Bring a pot of water to a boil over high heat, then boil the cubed red potatoes for 15-20 minutes until tender when pierced with a fork. Visual cue: they should offer almost no resistance to a fork.
  2. Drain the potatoes and spread them out to cool until no longer steaming. Visual cue: surface moisture looks less glossy and the cubes hold shape.
Build the salad
  1. Combine the cooled potatoes with the diced bell pepper, diced celery, sliced green onions, sweet pickle relish, and chopped hard-boiled eggs. Visual cue: the mixture shows clearly colored pieces throughout.
Make the Creole dressing
  1. Mix the mayonnaise, Creole mustard, hot sauce, and Creole seasoning until smooth and evenly colored. Visual cue: the dressing looks uniform with no streaks of seasoning.
  2. Pour the dressing over the potato mixture and toss well until every cube is coated. Visual cue: potatoes look glossy and speckled with seasoning.
Season and chill
  1. Season with salt and pepper to taste and toss once more to distribute evenly. Visual cue: the seasoning specks appear more consistent across the bowl.
  2. Refrigerate the salad for at least 2 hours before serving. Visual cue: it firms up and the flavors look more blended after chilling.

Notes

Pro tip: let the potatoes cool fully so the dressing stays creamy instead of turning runny. Store covered in the refrigerator for up to 3-4 days; the texture softens over time. Freezing is not recommended for potato salad. For a lighter option, use light mayonnaise in the dressing while keeping the same Creole mustard and hot sauce for the flavor.