Creole Potato Salad
Creamy and bold, perfect for your next barbecue or cookout!
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!