Creole Potato Salad

This is a great make-ahead salad, as extra time chilling in the refrigerator helps the flavors sink into the potatoes.

  • Yield: Serves 6-8.


  • 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


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.

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  • sara

    Is there anything I can substitute for the vinegar? Im allergic. :-/

    Try lemon juice. You need some acidity. ~Elise

  • walkererica

    Before my mom usually made us a bit same recipe us yours Elise. And, it does taste great. Ohh, i miss my mom.
    I’d like to try your recipe for my kids. I know they’ll love it.

  • kathy cantrell

    My husband and I are big potatoe salad lovers, but we can’t get any of the five grandchildren we live with to like it. But this one might get them to change their mind. My daughter-in-law said this one she might make too. Due to me being unemployed like the rest of the country we all live together and are always looking for inexpensive sides to add to meals. So any ideals are greatly appreciated….Thanks G-ma Kathy

  • Jenious

    What a delightful way to spruce up an original. As I can’t eat green peppers, I’m curious if there is another ingredient I may add that would serve a suitable substitution? Thanks!

    You can skip them, or add a couple tablespoons of chopped fresh parsley. ~Elise

  • Kwai Chang Caine

    The Creole potato salad recipe sounds great because I really dislike common, everyday potato salad. I noticed the recipe called for Creole mustard, which I have never seen in my regular grocery store, so I did a search and found several sites that describe how to make ½ cup of Creole mustard with 8 Tbs dijon mustard, ½ tsp Worcestershire sauce and a couple of shakes from the Tabasco bottle, but what I also found was a recipe for Cajun mustard that sounded like it would make for a much more interesting potato salad. I thought this would add a little more spice to the potato salad, and I just love spice!

    2 oz dry mustard
    1 Tbs cornstarch
    ¼ cup water
    1 clove garlic, minced
    3 Tbs cider vinegar
    1 Tbs honey
    1 Tbs crushed red pepper
    1 tsp dried oregano
    1 tsp ground cumin
    1 tsp dried thyme
    1 tsp coarse black pepper
    1 tsp paprika

    Combine the dry mustard and cornstarch. Gradually stir in 1/4 cup cold water and
    let stand 15 minutes. Stir in the remaining ingredients and mix thoroughly.

  • Kathy

    When I saw the title, I thought you might have attended a real crawfish, shrimp or crab boil anywhere here along the Gulf Coast. As a few others have mentioned, when they do a boil along the coast (not just in Louisiana), they also boil corn on the cob, onions, lemons, sausage, potatoes, & most recently I’ve seen mushrooms thrown in the crawfish pot (a really, really big pot that is about twice the size of my bathtub). The leftover boiled potatoes make an excellent salad which need little more than mayonaisse, eggs (optional), celery (optional). It’s delicious! But, alas, no creole mustard; it would interfere with the (crab) boil seasoning.

    A roommate from college was from Baton Rouge and one day she prepared a huge crawfish boil for her friends. That pot was HUGE. Everything went in it. I don’t recall any leftover boiled potatoes, but I’m sure if we had some they would have been great in a potato salad. ~Elise

  • Stacy

    I made this today for my Memorial Day cookout —- yum. I added a hefty dose of creole seasoning to the mayo/creole mustard… family likes spicy. Very good —- a keeper recipe.

  • Praj

    What a lovely recipe! I also added some chopped radish for an extra crunch, some extra Cajun seasoning and chopped fresh coriander. Loved it!

  • Janet

    I’ve been making my potato salad in a similar way for years, and have never seen a recipe for it! Actually, I mix Zatarains with Italian dressing (I really don’t love mayo, hence this combination), and since my kids think hard boiled egg yolks look gross, I smish those up into the dressing as well.

    In addition to the veggies you listed, I typically shred a few carrots, and throw in whatever else is taking up space in the veggie drawer — blanched broccoli, perhaps a little grated onion, or green onion tops. Mmm. I haven’t made this since last summer — might have to make some today!

  • Kim

    I made this today for a bbq tonight and I’m afraid I’ll eat it all before dinner! It is super tangy and the Zatarain’s mustard gives the salad a great “spicy” look-lots of little flecks of color. I used red peppers instead of green and added green onions. Delicious!

  • PiquantMolly

    Anna, Tony Chachere’s Original Creole Seasoning is MSG-free and very good (note to folks outside of Louisiana: it’s pronounced “SASH-a-reez” — I had to learn that when I moved here!). You can order it online at .

    Another great MSG-free spice blend that we have fallen in love with is hand-mixed at Kitchen Witch Cookbooks on Toulouse Street in the French Quarter. Their Kitchen Witch all-purpose Creole spice blend goes on everything and tastes delicious. Go to and click on “Other Offerings” for more info — they ship countrywide. They also ship New Orleans tap water — “our impure, adulterated local Mississippi River water” — around the nation to add to your gumbos, etoufees, and crawfish boils for real New Orleans flavor!

  • pixie

    Yay! I love potato salad and this looks a lot like the kind my mom and aunts make back home in South Louisiana. Except we use plain ol’ golden mustard. I’ve tried potato salad up here in the north and just can’t get use to it, it’s so bland…potatoes, mayo, that’s about it. lol

    My mom also adds some chopped up sour dill pickle. Heaven on a plate, especially with some crispy fried catfish.

  • sasha

    Thanks so much for another great recipe, Elise! This is the best creole mustard that i have found:

    That’s the Creole mustard I’m using! ~Elise

  • LaCheshireChat

    I ADORE trying different potato salads, be it Hot German, all variations-on-a-theme potato salads, with or without mayo or the Salade Piémontaise which we have here in France. (Which is this Creole potato salad above with the addition of chopped cornichons, chopped skinned and seeded tomatoes and diced ham.)

    Now being American and having used Creole Mustard in the past, I was intrigued by your description that it “…has a unique spicy taste with chiles, molasses, and herbs.”

    So I followed the link you graciously left to Zatarain’s website.

    Creole Mustard
    Zatarain’s Creole Mustard is one of the original products introduced by Emile Zatarain in the late 1800s. It is a coarse, stone ground mustard with a uniquely vibrant flavor that has earned it a place on many New Orleans table and in many a New Orleans po-boy sandwich.

    Great! Now how about those ingredients, maybe I can whip up some Creole Mustard here at home?



    Well, unless “PROPYLENE GLYCOL ALGINATE” is a secret name for “chiles, molasses, and herbs” (and it’s not, it’s a food additive with E number E405 used as an emulsifier, stabilizer, and thickener in food products such as salad dressings and mustard,) I’d say that “Creole Mustard” is just plain ol’ wholegrain mustard. So, far simpler to find locally!

    Interesting. The Creole mustard I have in my refrigerator definitely has a different ingredient list! (I’m not using Zatarains.) If you do a search for “creole mustard” in Google, you’ll find plenty of recipes with all sorts of variations. ~Elise

  • Michele

    Wendy – you may be able to get Zatarain’s mustard in Canada.

  • JohnP

    OK, I’ll have to try this, but I have to say that your Dad’s potato salad has won raves every time I’ve made it. How does that fella stay so fit?

    A remarkable metabolism? That and he keeps really active. Walks every day, works out with weights at the gym twice a week, vacuums, irons, cooks, unloads the dishwasher (mom insists on loading it), mows the lawn twice a week, does all the yard work. And when he’s done with his house, he comes over and helps me with mine. He’s also 6’2″ so there’s more of him to feed to begin with. ;-) ~Elise

  • Anna

    I used steamed, drained chopped cauliflower instead of potatoes in my “potato” salad. It tastes just as good and doesn’t spike my BG.

    I had a hard time finding any Creole seasoning that wasn’t full of MSG, hydrolyzed this or that (essentially MSG), sugar, chemicals to prevent caking, and so forth, so I make my own now. It’s cheaper, too.

  • Doreen

    I have followed and used your recipes for forever. I just now realized we are neighbors! I live in Lodi…not too far from you! Thanks for all the wonderful recipes. My family eats vegetarian and I have been able to find many veggie recipes on your site! Thank You!!!!

    Hi Neighbor! Great wine country where you are in Lodi. :-) ~Elise

  • Angie

    I live in the New Orleans area and I can’t specifically remember a time I had potato salad with Creole Mustard. I imagine it would be delicious though! My grandfather’s potato salad uses crab boil.. I’m not sure if he uses it while boiling the potatoes or adds it with the seasoning afterward.. I just know its the best potato salad I’ve ever eaten in my life! Not too spicy, but just the right amount of flavor in there. Fantastic!

  • Cooking with Michele

    I think people get stuck in a rut on potato salad and I like to change things up – one of my favorite variations is with tarragon and shallots for a very French tasting dish. Your Creole version sounds equally fun to try!