Creole Potato Salad

Side DishMake-aheadPotatoes

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, don’t you agree?

This Creole potato salad hails from Louisiana where people are never too far from their Tony Chachere’s or Zatarain’s.

Our Favorite Videos

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

Creole Potato Salad Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Chilling time: 1 hour
  • 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 Boil the potatoes: 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 Make the dressing: 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 Mix warm potatoes with dressing: 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 Add hard boiled eggs: Gently fold the chopped hard boiled eggs into the potato mixture until well combined. Taste the potato salad and add salt to taste.

5 Chill: Put the salad in the fridge for at least an hour before serving.

Serve chilled, garnished with paprika or Cajun seasoning.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

13 Comments / Reviews

No ImageCreole Potato Salad

Did you make it? Rate it!

  1. Nicole

    This is such a great recipe. I add diced red radishes to it for a little more heat. Everyone loves this recipe. Thanks.


  2. sara

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

    Try lemon juice. You need some acidity. ~Elise

  3. 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

  4. 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.

  5. 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

View More
Creole Potato SaladCreole Potato Salad