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
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 teaspoon 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!
Want more great recipes like this? Check out the rest of my Potato Salad recipes!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Creole Potato Salad
Ingredients
- 3 lb Yukon gold or red potatoes
- 1 ½ teaspoon salt, divided
- 1 ¼ 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
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ 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 teaspoon 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
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
I’m a huge potato lover and have made it multiple times. Absolutely delicious and easy to make!
Made this today and it was a new taste experience for potato salad. Hubby and I loved it.
I forgot to get celery while shopping, so replaced it with carrots…no complaints here.
Served it with BBQ ribs.
Will make this again, and probably again!
I am definitely going to try this – the sooner the better. It has horseradish in it which we LOVE. Very interesting recipe.
When and if you get the time, make a point of going to Tuurpentine Creek which is basically just north of you in Ark. on Hwy. 23. They take in mostly big cats but have many other animals that they have rescued. They also have over night facilities. Definitely worth a day trip.
Congratulations on your move. It will be a learning experience from what you were used to. We moved from SE Wisconsin to Barry County Missouri in 1988 and have never regretted it. Glad I discovered your blog and YT channel.
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!!!