Creole Potato Salad

Side DishMake-aheadPotato

Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.

Photography Credit: Elise Bauer

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.

Creole Potato Salad Recipe

  • Yield: Serves 6-8.

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)
  • 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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Zatarain's Creole Mustard
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Showing 4 of 12 Comments / Reviews

  • 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

  • Michele

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

  • 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

  • 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!

  • 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!

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Creole Potato Salad