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Creole Potato Salad

A delicious and creamy potato salad enhanced with zesty Creole flavors, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Creole, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs potatoes (Yukon Gold or Red potatoes) Best varieties for this recipe.
  • 1 cup mayonnaise (preferably Halal)
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tsp Creole seasoning Adjust to taste.
  • 1 cup celery, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1/4 cup green onions, sliced
  • 2 pieces hard-boiled eggs, chopped (optional) For added protein.
  • Salt and pepper to taste

Method
 

Preparation
  1. Peel and cut the potatoes into evenly sized cubes. Place them in a large pot of salted water and bring to a boil. Cook for about 15 minutes, or until they are fork-tender but not mushy. Drain and let them cool.
  2. In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and Creole seasoning. Whisk together until it’s smooth and creamy.
  3. Once the potatoes have cooled, add them to the dressing along with the chopped celery, red bell pepper, and green onions. If you’re using hard-boiled eggs, gently fold them in now.
  4. Taste your potato salad and adjust the seasoning with salt and pepper as needed. Mix everything gently, ensuring not to mash the potatoes.
  5. Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled and enjoy the vibrant tastes of this Creole Potato Salad!

Notes

For a lighter version, try substituting mayo with Greek yogurt. Best prepared a few hours ahead of time or the night before for enhanced flavor. Store leftovers in an airtight container for 3-5 days.