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Creole Potato Salad

Creole potato salad with tender cubes, chopped hard-boiled eggs, and a punchy Creole-spiced dressing. Cubed red potatoes are tossed with Creole mustard, hot sauce, and fresh diced vegetables for a bold Louisiana-style Cajun side.
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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: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

potatoes
  • 3 lb red potatoes cubed
dressing base
  • 1 cup mayonnaise
  • 2 tbsp Creole mustard
  • 2 tbsp hot sauce
  • 1 tbsp Creole seasoning
vegetable mix
  • 1 bell pepper diced
  • 1 celery stalk diced
  • 0.5 cup green onions sliced
  • 0.25 cup sweet pickle relish
eggs
  • 3 hard-boiled eggs chopped
seasoning
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Boil the cubed red potatoes in salted water until tender, about 15–20 minutes, with a rolling simmer and fork-tender cubes as your cue.
  2. Drain the potatoes and spread them on a sheet pan to cool for 5–10 minutes, until no steam is visible when you move them.
Make the Creole potato salad base
  1. Combine the cooled potatoes with the diced bell pepper, diced celery stalk, sliced green onions, sweet pickle relish, and chopped hard-boiled eggs.
Mix the spicy Creole dressing
  1. Whisk the mayonnaise, Creole mustard, hot sauce, and Creole seasoning until smooth and evenly speckled, with the mixture turning a consistent creamy orange-brown.
Toss and chill
  1. Pour the dressing over the potato mixture and toss well until every cube is coated and glossy.
  2. Season with salt and pepper to taste, tasting as you go until the flavor pops without any bland spots.
  3. Refrigerate for at least 2 hours (120 minutes) before serving, until the salad feels cold and the dressing clings to the potatoes.

Notes

For best texture, cool the potatoes until barely warm before mixing so the dressing doesn’t thin out. Store covered in the refrigerator for up to 4 days; for longer storage, freeze is not recommended as the eggs and mayo can break down. For a lighter option, swap half the mayonnaise for Greek yogurt to reduce total fat while keeping the tang and creamy coating.