Creole Potato Salad Recipe

Creole Potato Salad Recipe
Creole potato salad has all the creamy goodness of any good potato salad but with so much more flavor. It’s not really piquant (spicy hot) but rather full of zest.

Serves 6

2 pounds russet potatoes, peeled and cut into 3/4 inch cubes
1 tablespoon salt
2 tablespoons distilled white vinegar
2 tablespoons olive oil
2 ribs celery, finely chopped
3 green onion, sliced, using the tops and about 1 inch of the white part
2 tablespoons parsley, minced
1/3 cup Creole or other course grained mustard
1/2 cup real mayonnaise – Hellmans or Best Foods
1-1/4 teaspoon Bayou Blend(see below) or other salt free Cajun seasoning
Salt and pepper to taste
Salad green

Put the potatoes in a large pot and fill with enough water to cover. Bring to a boil over medium high heat. Add a tablespoon of sea salt and reduce heat to medium. Simmer the potatoes; gently stir once or twice until just tender, about 8 – 10 minutes. Do not over cook.

Drain the potatoes and transfer to a very large bowl. Splash with vinegar; gently tossing to combine. Allow the potatoes to cool about 20 minutes. Drizzle with about 2 tablespoons olive oil and toss gently with a wooded spatula.

In a bowl, mix the mustard, mayonnaise, and Bayou Blend Seasoning. Add the dressing mixture and the celery, green onion, and the parsley to the potatoes. Gently toss to coat. Refrigerate for several hours. Adjust seasonings to your taste. Store in the refrigerator until ready to serve.

To serve, line a salad bowl with leafy green and fill with Creole Potato Salad.

Cook’s Notes:

I use Russets whenever I make this recipe. It absorbs the flavors better than any other potato I’ve tried.

If the potato mixture is too dry for your taste, you can add a little more oil or mayonnaise, or even a spoonful of sour cream.

Optional Variations: Add 2 hard-cooked eggs that have been cut into 1/4 inch cubes.

Unless I place the serving bowl in a larger bowl of ice, I always fill the serving bowl with just enough for everyone to have a first helping and put the remainder back in the refrigerator. When it is time for seconds, I refill the bowl with the chilled potato salad.

Where to purchase specialty ingredients for this recipe:
Bayou Blend Seasoning from The Posh Gourmet
Gourmet and other fine specialty foods, including quality olive oils, sea salts, and seasonings directly from The Posh Gourmet

This site needs an editor - click to learn more!

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.