Creole Potato Salad
A staple side dish at many Marino family cookouts and summer barbecues, this Creole Potato Salad is simply delectable. So move over, bland mayonnaise-y potato salad as this one packs a punch! An old Southern Living magazine recipe that I have been making for over 25 years, it gets it kick from a few ingredients.
First of all, Creole mustard is the star, so go find it, and don’t substitute anything else for it! Although it is a brown mustard, it is not JUST brown mustard. It is super flavorful and really adds that special something to this recipe. My favorite Creole mustard is Zatarain’s, and I can usually find it at my local Piggly Wiggly. You can also get it on Amazon.
The other two ingredients that give this Creole Potato Salad its distinctive flavor are horseradish and cayenne pepper. Although both horseradish and cayenne are spicy, the ratio of ingredients are such that you just get a boldness in flavor rather than an overt spiciness.
All in all this recipe is my hands down favorite potato salad recipe of all time…although my Sicilian Potato Salad is pretty darn good as well! The Sicilian Potato Salad is vinaigrette based while this Creole Potato Salad is creamy. Different flavor profile, but each are super delicious in their own way. Enjoy them both!
Creole Potato Salad
Ingredients
- 3 pounds red potatoes cubed
- ½ cup mayonnaise
- ½ cup Creole mustard
- 1 Tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon prepared horseradish
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ¼-½ teaspoon cayenne pepper
- 6 hard boiled eggs peeled and chopped
- 1 medium sweet onion chopped
Instructions
- Cook potatoes in boiling salted water to cover. Boil about 12-15 minutes, until tender; drain and cool slightly.
- In a medium bowl, stir together mayonnaise, creole mustard, and next 6 ingredients. Set aside. At this point, I will peel the potatoes while still a bit warm. The skin will come right off. This is not necessary; I just don't care for the peeling in my potato salads. Place the potatoes in a large bowl.
- Add the egg and onion to the potatoes and stir gently to combine. Pour mayonnnaise mixture on top of potato mixture, tossing gently. Serve at room temperature. Chill any leftovers. Enjoy!