No ImageCreole Potato Salad

Did you make it? Rate it!

  1. sara

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

    Try lemon juice. You need some acidity. ~Elise

  2. 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

  3. 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.

  4. 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

  5. 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.


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