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Creole Potato Salad

Creole potato salad with cubed red potatoes, Cajun-style heat, and a tangy Creole dressing. It’s tossed with diced bell pepper, celery, green onions, relish, and chopped hard-boiled eggs, then chilled until the flavors meld.
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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: similar
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool
  1. Bring a pot of water to a boil and add the cubed red potatoes. Boil at 100°C for 15–20 minutes or until tender when pierced with a fork.
  2. Drain the potatoes in a colander and let them cool completely. Spread them out briefly so steam can escape, which helps prevent watery salad.
Mix the salad base
  1. In a large bowl, combine the cooled potatoes with diced bell pepper, diced celery stalk, sliced green onions, sweet pickle relish, and chopped hard-boiled eggs. Toss gently until everything is evenly distributed.
Make the Creole dressing
  1. In a small bowl, stir mayonnaise, Creole mustard, hot sauce, and Creole seasoning until smooth and uniform. Taste and adjust with additional hot sauce if you want more heat.
Combine and chill
  1. Pour the dressing over the potato mixture and toss well until every piece is coated. Scrape the bottom and sides to keep the seasoning from settling.
  2. Season with salt and pepper to taste. Mix again to confirm the seasoning is balanced.
  3. Cover and refrigerate for 2 hours before serving. Chill until the potatoes are firm and the flavors taste fully integrated.

Notes

For best texture, cool the boiled potatoes completely before mixing so the mayonnaise doesn’t thin out. Refrigerate in an airtight container for up to 4 days; freeze is not recommended because mayonnaise-based dressing can separate. If you prefer a lighter version, swap mayonnaise for a Greek-yogurt mayo blend while keeping the Creole mustard and hot sauce the same.