Creole Potato Salad Recipe
Vegetarian. Creole potato salad with a spicy brown mustard and mayo base.
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Ingredients
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Potatoes & Veg
Dressing
Finishing & Garnish
Method
Potatoes & Veg
- 1
Prepare potatoes
Wash potatoes well. Place whole potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork, about 15–20 minutes depending on size.
- 2
Drain and cool
Drain potatoes in a colander and let cool slightly until safe to handle (10–15 minutes). While still warm but cool enough to touch, peel if desired (skins left on add texture and color). Cut potatoes into roughly 3/4-inch chunks and transfer to a large mixing bowl.
- 3
Dressing
- 4
Make dressing
In a medium bowl, whisk together mayonnaise, spicy brown mustard, Dijon (if using), apple cider vinegar, Creole seasoning, smoked paprika, hot sauce, sugar or honey, kosher salt, and black pepper until smooth and homogenous. Taste and adjust seasoning — add more hot sauce for heat, more vinegar for brightness, or a pinch more sugar if too sharp.
- 5
Combine dressing and potatoes
Pour about two-thirds of the dressing over the warm potato mixture. Gently fold with a spatula to coat potatoes and vegetables evenly, taking care not to break the potato chunks. The warm potatoes will absorb more flavor; add additional dressing as needed to reach desired creaminess (reserve any leftover dressing).
Finishing & Garnish
- 6
Adjust and chill
Taste and adjust salt, pepper, Creole seasoning, or vinegar. If mixture seems dry, stir in the optional tablespoon of olive oil. Cover bowl and refrigerate at least 1 hour to let flavors meld (2–4 hours preferred).
- 7
Serve
Before serving, gently toss again. Transfer to a serving bowl or platter. Sprinkle reserved chopped eggs over the top, then dust with a little paprika or smoked paprika. Garnish with chopped chives and remaining parsley. Serve chilled or at cool-room temperature.