Creole Potato Salad

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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!

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
  • ketchup
  • mayonnaise
  • 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

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To begin, wash and prepare the 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 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 at least 30 minutes to allow it to cool and the flavors to combine.

Enjoy!

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!

Want more great recipes like this? Check out the rest of my Potato Salad recipes!

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

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!

Creole Potato Salad

Constance Smith – Cosmopolitan Cornbread
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!
5 from 13 votes
Prep Time 10 mins
Cook Time 1 hr 16 mins
Total Time 1 hr 26 mins
Course Side Dishes
Cuisine American
Servings 8
Calories 382 kcal

Ingredients
  

  • 3 lb Yukon gold or red potatoes
  • 1 1/2 teaspoon salt, divided
  • 1 1/4 c mayonnaise, olive oil preferably
  • 1 Tb ketchup
  • 1 Tb creamy horseradish
  • 1 Tb spicy brown mustard
  • 2 teaspoon lemon juice
  • 3 cloves garlic, grated
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 c minced red onion
  • 2 stalks 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

Serving: 1cCalories: 382kcalCarbohydrates: 33gProtein: 4gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 15mgSodium: 732mgPotassium: 788mgFiber: 4gSugar: 3gVitamin A: 171IUVitamin C: 37mgCalcium: 35mgIron: 2mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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8 thoughts on “Creole Potato Salad”

  1. 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

    Reply
  2. 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.

    Reply

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