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!
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!
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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!!!