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Creole Potato Salad

Creole potato salad with tender cubed red potatoes, chopped hard-boiled eggs, and a punchy Creole-spiked mayonnaise dressing. Chilled for bold Louisiana flavors—colorful peppers, celery, green onions, and relish make every bite lively.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and add-ins
  • 3 lb red potatoes cubed
  • 1 bell pepper diced
  • 1 celery stalk diced
  • 0.5 cup green onions sliced
  • 0.25 cup sweet pickle relish
  • 3 hard-boiled eggs chopped
Creamy Creole dressing
  • 1 cup mayonnaise
  • 2 tbsp Creole mustard
  • 2 tbsp hot sauce
  • 1 tbsp Creole seasoning
  • 0.01 salt to taste
  • 0.01 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil, drain, and cool
  1. Bring a Dutch oven of water to a boil, then add the cubed red potatoes. Boil until tender, 10-15 minutes, and you should be able to pierce them easily with a fork.
  2. Drain the potatoes and let them cool to room temperature. Spread them out if needed so they cool faster, about 10 minutes.
Make the Creole potato salad base
  1. Combine the cooled red potatoes with the bell pepper, celery, green onions, sweet pickle relish, and chopped hard-boiled eggs. Toss gently until the add-ins are evenly distributed through the potatoes.
Build the spicy Creole dressing
  1. Mix mayonnaise with Creole mustard, hot sauce, and Creole seasoning until smooth and evenly colored. Stir until no streaks remain, and the mixture looks glossy and cohesive.
Dress and season
  1. Pour the dressing over the potato mixture and toss well. Keep tossing until every cube of potato is coated with visible specks of Creole seasoning.
  2. Season with salt and pepper to taste. Stop when the flavors are balanced, and the dressing should taste confidently seasoned without being bland.
Chill before serving
  1. Refrigerate the Creole potato salad for at least 2 hours before serving. Chill until cold throughout, and the texture should look set and cohesive when stirred.

Notes

For the best texture, cool the boiled potatoes fully before mixing so the mayonnaise doesn’t turn loose. Store covered in the refrigerator up to 4 days; freezing is not recommended because the mayonnaise-based dressing can separate. For a lighter option, swap mayonnaise for Greek yogurt-based mayo or use part yogurt to reduce fat while keeping the spicy Creole flavor.