Creole Potato Salad

Creamy, zesty, and packed with bold Southern flavors, this Creole Potato Salad is the perfect side dish for your next gathering or family dinner. Made with tender red potatoes, crisp celery, and the vibrant crunch of red bell peppers, this recipe is elevated by the tangy kick of Creole mustard and apple cider vinegar, while smoked paprika and a hint of cayenne pepper add a smoky spice. Hard-boiled eggs and pickle relish provide a classic, hearty touch that ties the dish together. Easy to prepare in just 35 minutes, this potato salad is best served chilled to allow the robust flavors to meld beautifully. Whether you’re hosting a backyard barbecue or spicing up weeknight meals, this Creole-inspired take on a classic guarantees to impress!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Red potatoes
• 2 teaspoons Salt
• 2 stalks Celery
• 1 medium Red bell pepper
• 3 stalks Green onions
• 0.75 cups Mayonnaise
• 2 tablespoons Creole mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 0.25 teaspoons Cayenne pepper (optional)
• 0.5 teaspoons Black pepper
• 2 tablespoons Pickle relish
• 3 large Hard-boiled eggs

Directions

Step 1

Scrub the red potatoes clean and place them in a large pot. Cover the potatoes with cold water, add 1 teaspoon of salt, and bring to a boil.

Step 2

Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender. Drain and allow them to cool slightly.

Step 3

While the potatoes are cooling, finely dice the celery, red bell pepper, and green onions. Peel and chop the hard-boiled eggs into small pieces.

Step 4

In a large mixing bowl, stir together the mayonnaise, Creole mustard, apple cider vinegar, garlic powder, smoked paprika, cayenne pepper (if using), black pepper, and remaining 1 teaspoon of salt until well combined.

Step 5

Once the potatoes are cool enough to handle, peel the skins off if desired, then cut the potatoes into bite-sized cubes.

Step 6

Add the chopped potatoes, celery, red bell pepper, green onions, pickle relish, and chopped eggs to the bowl with the dressing. Gently fold everything together until evenly coated.

Step 7

Taste the potato salad and adjust seasoning if necessary. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Step 8

Serve chilled, garnished with a sprinkle of smoked paprika or additional green onions if desired.

Nutrition Facts

Serving size	(1519.1g)

Amount per serving	% Daily Value*
Calories	2321.0

Total Fat 147.7g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 793.0mg	0%
Sodium 5893.0mg	0%
Total Carbohydrate 224.3g	0%
Dietary Fiber 24.7g	0%
Total Sugars 26.6g
Protein 41.3g	0%

Vitamin D 150IU	0%
Calcium 271.6mg	0%
Iron 12.6mg	0%
Potassium 4575.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 6.9%

Carbs: 37.5%