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Creole Potato Salad

Creole potato salad with Creole seasoning and a tangy spicy dressing. Cubed red potatoes are boiled until tender, tossed with peppers, celery, relish, and chopped hard-boiled eggs, then chilled for bold Louisiana flavor.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and mix-ins
  • 3 lb red potatoes
  • 1 bell pepper
  • 1 celery stalk
  • 0.5 cup green onions
  • 0.25 cup sweet pickle relish
  • 3 hard-boiled eggs
  • 0.5 Salt and pepper to taste
Creole dressing
  • 1 cup mayonnaise
  • 2 tbsp Creole mustard
  • 2 tbsp hot sauce
  • 1 tbsp Creole seasoning

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil, add the cubed red potatoes, and boil until tender, 10-15 minutes. Visual cue: potato cubes should pierce easily with a fork.
  2. Drain the potatoes and cool them to room temperature. Visual cue: steam should stop and potatoes look dry on the surface before mixing.
Combine the potato salad base
  1. Add cooled potatoes, bell pepper, celery, green onions, sweet pickle relish, and chopped hard-boiled eggs to a large mixing bowl. Visual cue: colors should be evenly distributed throughout the potatoes.
Make the Creole dressing
  1. Mix mayonnaise, Creole mustard, hot sauce, and Creole seasoning until smooth and pourable. Visual cue: the dressing should be uniformly orange-brown with visible spice flecks.
Assemble and season
  1. Pour the dressing over the potato mixture and toss well until every piece is coated. Visual cue: potatoes should look glossy and speckled with seasoning.
  2. Season with salt and pepper to taste and toss again. Visual cue: the salad should look evenly seasoned with no dry, uncoated spots.
Chill before serving
  1. Refrigerate at least 2 hours before serving. Visual cue: the salad firms up slightly and tastes more cohesive after chilling.

Notes

For the best texture, cool the boiled potatoes fully before mixing so the dressing doesn’t get runny. Store covered in the refrigerator for up to 4 days; the flavors deepen after the first 24 hours. Freezing is not recommended because potatoes can become watery after thawing. For a lighter option, swap mayonnaise for light mayonnaise or Greek-yogurt-based mayo.