Name: Creole Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds Yukon gold or new potatoes, scrubbed clean (peel on or off, your choice), cut in 1 to 2-inch chunks; 6 hard-boiled eggs , coarsely chopped; 1 small onion, chopped; 2 stalks celery, diced; 1 green pepper, diced; 2 tablespoons cider vinegar; 1 teaspoon sugar; 1/2 cup Creole mustard; 3/4 cup mayonnaise (less or more to taste); Salt; Cajun seasoning, for garnish

Creole Potato Salad

Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.

1 hr 45 min total 15 min prep 30 min cook 8 327 cal

Instructions

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1 Place potatoes in a large pot, cover with cold water by an inch. (If you haven't already hard boiled the eggs, you can boil the eggs with the potatoes.) Bring to a boil and add about a teaspoon of salt. Lower the heat to a simmer and cover. Cook until the potatoes are fork tender, about 10 minutes. Drain in a colander.
2 While you are boiling the potatoes, mix the sugar, vinegar, mayonnaise and mustard in with the celery, peppers and onion in a large bowl.
3 While the potatoes are still warm, gently mix them in with the dressing. Stirring them in while warm will allow the potatoes to soak in the seasonings better.
4 Gently fold the chopped hard boiled eggs into the potato mixture until well combined. Taste the potato salad and add salt to taste.
5 Put the salad in the fridge for at least an hour before serving. Serve chilled, garnished with paprika or Cajun seasoning.

Creole Potato Salad

Ingredients

Instructions

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