Every summer BBQ deserves a good potato salad. This one is on our agenda for the weekend, how about you? Creole potato salad, by the way, hails from Louisiana where people are never too far from their Tony Chachere’s or Zatarain’s. The distinguishing feature of creole potato salad is “creole mustard”, which has a unique spicy taste with chiles, molasses, and herbs. I was able to find a jar at our local Raley’s grocery store here in Sacramento, so I’m guessing that it’s not too hard to find in other parts of the country.
This is a great make-ahead salad, as extra time chilling in the refrigerator helps the flavors sink into the potatoes.
- 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)
- Cajun seasoning, for garnish
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. Put the salad in the fridge for at least an hour before serving.
Serve chilled, garnished with paprika or Cajun seasoning.