Wednesday, August 17, 2011

Creole Potato Salad

One of our favorite blogs to follow is Cajun Delights. The stories, recipes, and photos are fantastic. They make us want to jump into the car and drive to Louisiana.

We made this fantastic potato salad a few nights ago. Due to a serious lack of planning on my part I didn't have any parsley on hand to garnish it, so it doesn't pop as much on the plate. But, I can tell you that the flavors pop. We have a lot of potato salad recipes that we like, but this is the first one we love. Make it. You won't regret it.

Makes: 10 or more servings
Prep time: 20 minutes
Cook time: 1 1/2 hours
Printable Recipe


  • 5 lbs red potatoes, peeled, cut into 1" cubes
  • 6 large eggs
  • 1 small red onion, diced
  • 2 celery stalks, diced
  • 4 green onions, sliced thin
  • 1 large dill pickle, diced
  • 2 T apple cider vinegar
  • 1 t. sugar
  • 3/4 cup mayonnaise
  • 1/4 cup Creole mustard (I used Rex's)
  • 2 T prepared yellow mustard
  • 1 T Creole or Cajun seasoning (I used Cajun Power)
  • 2 T fresh parsley, chopped

1. Place potatoes in a large pot of cold water. Make sure the water covers the potatoes by at least 2". Add one teaspoon of salt. Bring to a boil and continue boiling for about 15 minutes or until largest potato pieces are beginning to soften. Remove from heat and drain. Let cool slightly.

2. Place eggs in a large pot of cold water. Bring to a boil and continue boiling for 10 minutes. Remove from heat, drain, and rinse with cold tap water. Shell immediately and chop.

3. In a large bowl, combine the sugar, vinegar, mayonnaise and mustard.

4. Add in the potatoes and stir gently.

5. Add remaining ingredients except parsley and stir gently. Add salt to taste, and if necessary, more mayonnaise if the mixture is too dry.

6. Cover and refrigerate for at least 1 hour. Serve garnished with parsley.

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