Louisiana Potato Salad

Discover the bold flavors of the South with this Louisiana Potato Salad, a creamy and zesty twist on the classic picnic favorite! Made with tender Russet potatoes, hard-boiled eggs, and a tangy dressing infused with Creole seasoning, yellow mustard, and a touch of paprika, this recipe delivers a vibrant, flavorful punch in every bite. The inclusion of crunchy celery and sweet pickle relish adds delightful texture and balance, while green onions lend a fresh, herbaceous finish. Perfect for barbecues, potlucks, or family dinners, this crowd-pleasing side dish is quick to prepare and even better when chilled, allowing the robust spices to meld beautifully. Whether you're craving comfort food or a taste of authentic Southern cuisine, this Louisiana Potato Salad is sure to satisfy your palate with its rich, savory goodness!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pounds Russet potatoes
• 3 large Eggs
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 1 teaspoon Creole seasoning
• 0.5 teaspoon Paprika
• 2 tablespoons Pickle relish
• 2 stalks Green onions, chopped
• 2 stalks Celery, finely diced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Peel and dice the potatoes into roughly 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil.

Step 2

Boil the potatoes for 12-15 minutes, or until they are fork-tender. Be careful not to overcook them to avoid mushy potato salad.

Step 3

While the potatoes are cooking, place the eggs in a separate small pot, cover them with water, and bring to a boil. Once boiling, turn off the heat and let the eggs sit in the hot water for 10 minutes.

Step 4

Drain the boiled eggs and cool them in an ice bath for easy peeling. Once cool, peel and dice the eggs into small pieces.

Step 5

Drain the cooked potatoes and let them cool slightly. Place them in a large mixing bowl.

Step 6

In a small bowl, mix together the mayonnaise, yellow mustard, Creole seasoning, paprika, pickle relish, salt, and black pepper to create the dressing.

Step 7

Add the dressing to the bowl with the potatoes. Gently fold to coat the potatoes evenly.

Step 8

Stir in the diced eggs, green onions, and celery, mixing gently to avoid breaking up the potatoes too much.

Step 9

Taste and adjust the seasoning with more salt, pepper, or Creole seasoning, as needed.

Step 10

Cover the potato salad and refrigerate it for at least 1 hour to allow the flavors to meld together. Serve chilled and enjoy!

Nutrition Facts

Serving size	(1477.8g)

Amount per serving	% Daily Value*
Calories	2912.5

Total Fat 188.5g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 793.3mg	0%
Sodium 4453.4mg	0%
Total Carbohydrate 267.8g	0%
Dietary Fiber 19.9g	0%
Total Sugars 22.6g
Protein 47.8g	0%

Vitamin D 123IU	0%
Calcium 300.5mg	0%
Iron 15.2mg	0%
Potassium 5693.3mg	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: 57.3%

Protein: 6.5%

Carbs: 36.2%