This Creole Potato Salad is going to be a new favorite of yours. Love potato salad but want something a little different? This is it!
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To Make this Creole Potato Salad You Will Need:
- Yukon gold or red potatoes
- salt
- mayonnaise
- ketchup
- creamy horseradish
- spicy brown mustard
- lemon juice
- garlic
- paprika
- sugar
- Worcestershire sauce
- black pepper
- cayenne pepper
- minced red onion
- celery
- parsley
- saucepan with water
- colander
- mixing bowl
Want more great recipes like this? Check out the rest of my Potato Salad recipes!
Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts!
Yield: 9
Creole Potato Salad
This Creole Potato Salad is going to be a new favorite of yours. Love potato salad but want something a little different? This is it!
Prep Time
10 minutes
Cook Time
1 hour 16 minutes
Total Time
1 hour 26 minutes
Ingredients
- 3 lb Yukon gold or red potatoes
- 1 1/2 tsp salt, divided
- 1 1/4 c. mayonnaise (olive oil preferably)
- 1 Tb ketchup
- 1 Tb creamy horseradish
- 1 Tb spicy brown mustard
- 2 tsp lemon juice
- 3 cloves garlic, grated
- 1 tsp paprika
- 1 tsp sugar
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 c minced red onion
- 2 ribs celery, finely diced
- 1 Tb parsley
Instructions
- To begin, wash and prepare potatoes. You can peel them if you like, but I usually leave most of the skin on and simply trim off any rough patches.
- Cut the potatoes into 3/4 inch chunks. Place them in a large pot or Dutch oven. Fill the pot with water, to an inch above the potatoes.
- Add in 1 teaspoon of the salt.
- Bring the potatoes to a boil. Reduce heat to medium and simmer for 12-16 minutes, or until the potatoes are just tender.
- Drain the potatoes by gently pouring them into a colander. Allow the potatoes to come to room temperature. *I speed this up by spreading the potatoes out on a baking sheet to cool.
- In a large bowl combine the remaining 1/2 tsp of salt along with the mayonnaise, ketchup, horseradish, spicy brown mustard, lemon juice, garlic, paprika, sugar, Worcestershire sauce, black pepper and cayenne pepper. Whisk these together until smooth.
- Stir in the onion, celery and parsley.
- Add the potatoes to the mixture and gently stir to combine.
- Cover and refrigerate for 30 minutes to allow it to cool and the flavors to combine.
- Enjoy!
Notes
Cooking time includes time for the potatoes to cool.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 405Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 13mgSodium: 658mgCarbohydrates: 42gFiber: 4gSugar: 4gProtein: 5g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
This potato salad sounds great, hoping to make it soon…
Love Cajun Food….but I don’t put all the hot in it tho….can’t eat it if it is too hot….
Love your recipes….I already rated it, but I know it’s great tho….. 6/8/19
That potato salad looks amazing! Love all of the great recipe options in this collection.
I’m always up for a new potato salad. I’m a big fan of spicing up dishes with horseradish too!
What a great idea! I love potato salad and spice so this is right up my alley!
What a tasty potato salad recipe!
I am always looking for great potato salad recipes and this one looks wonderfully creamy. I like that you leave the skin on too – no reason to take off those nutrients.
Sounds delicious!
What a delicious way to shake up potato salad! So flavorful and yummy!!!