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Creole Potato Salad

Creole potato salad with cubed red potatoes tossed in a spicy Creole-mustard and hot sauce dressing. Bold Louisiana recipe flavors with diced bell pepper, celery, sweet pickle relish, and chopped hard-boiled eggs—best after chilling.
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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: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 large pot

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil and add the cubed red potatoes. Boil for 10-12 minutes, or until tender when pierced with a fork, then drain.
  2. Spread the drained potatoes on a sheet pan to cool. Chill briefly at room temperature for 10-15 minutes, until no longer steaming, with potatoes looking dry on the surface.
Mix the potato salad
  1. In a large bowl, combine the cooled potatoes with the diced bell pepper, diced celery stalk, sliced green onions, sweet pickle relish, and chopped hard-boiled eggs. Toss gently until evenly distributed and colorful throughout.
  2. In a separate bowl, whisk together mayonnaise, Creole mustard, hot sauce, and Creole seasoning until smooth and fully combined. The dressing should look uniformly speckled from the seasoning.
  3. Pour the dressing over the potato mixture and toss well. Keep tossing until every potato cube is coated and the salad looks glossy.
  4. Season with salt and pepper to taste. Stir once more so the seasoning is evenly visible and balanced.
Chill before serving
  1. Cover and refrigerate the Creole potato salad for at least 2 hours. Chill until cold and the flavors deepen, with the dressing slightly thickened and potatoes firm-tender.

Notes

For the best texture, cool the potatoes completely so the mayonnaise doesn’t loosen. Store covered in the refrigerator for up to 4 days; freeze is not recommended because the eggs and potatoes can become watery. If you want a lighter option, swap half the mayonnaise for plain Greek yogurt to keep the creamy body with less richness.