Description
A zesty Creole potato salad featuring red potatoes, celery, bell pepper, and a mayonnaise-based dressing with Creole mustard and spices.
Ingredients
- 2 pounds small red potatoes, quartered
- 1 cup mayonnaise
- 1/4 cup red wine vinegar
- 2 tablespoons Creole mustard
- 1 tablespoon Creole seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain and let cool completely.
- In a large bowl, whisk together mayonnaise, red wine vinegar, Creole mustard, Creole seasoning, salt, and black pepper.
- Add cooled potatoes, celery, green bell pepper, red onion, and chopped hard-boiled eggs to the dressing. Gently fold until all ingredients are well combined.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
- Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the dressing.
- Ensure potatoes are completely cool before mixing to prevent the dressing from becoming oily.
- This salad can be made up to 2 days in advance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Creole