Creole Potato Salad

Today was a beautiful day in Maine with bright blue skies, sunshine, and a comfortable temperature of 70 degrees accompanied by a gentle breeze. My family and I decided to make the most of the weather and planned a BBQ at my sister’s house. We took my daughter Kayleigh along with us and were joined by my parents, my other sister, her daughter, and my cousin and his girlfriend.

The menu was simple yet delicious, with Mom and Dad providing the meat – chicken and ribs, my sister baking a scrumptious Strawberry Rhubarb Pie for dessert, and I took charge of the potato salad. Although I hadn’t made potato salad in a long time, I was determined not to mess it up, especially as we had a large group to feed. I used Creole mustard as the primary ingredient, and it turned out to be a great choice. The spicy kick from the Creole mustard was just the right amount to make it unique and flavorful.

To my delight, everyone loved the Creole Potato Salad, and there were no leftovers. I was hoping to save some for myself, but it was such a hit that it all got finished. I am looking forward to making it again soon, and I believe it would be an excellent addition to any gathering. So, why not give this recipe a try and wow your guests with the flavors of Creole Potato Salad!

Creole Potato Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
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Ingredients
  

  • 4 hard-boiled eggs roughly chopped
  • 6 cups chopped potatoes
  • 1 cup diced celery
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbsp. Creole mustard such as Zatarain's
  • 1 cup mayonnaise
  • 1 cup sour cream

Instructions
 

  • Start by boiling the chopped potatoes until they are tender. Once cooked, drain the potatoes and transfer them to a large bowl.
  • Let the potatoes cool for a little while, and then add the diced celery, Creole mustard, salt, pepper, mayonnaise, and sour cream to the bowl. Mix all the ingredients together until they are well combined.
  • Once everything is mixed together, add the hard-boiled eggs to the bowl and stir them in gently.
  • Cover the bowl and refrigerate the potato salad until you are ready to serve it.
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