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Creole Potato Salad

Creole potato salad with spicy Creole seasoning and a tangy mustard-hot sauce dressing. Cubed red potatoes are boiled tender, tossed with peppers, celery, relish, and chopped hard-boiled eggs, then chilled for bold New Orleans flavor.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil, add cubed red potatoes, and cook until tender, about 15–20 minutes (visible: potatoes yield easily with a fork).
  2. Drain the potatoes and let them cool completely, about 10–15 minutes, until no longer steaming (visual cue: surfaces look dry and room-temperature).
Build the salad base
  1. Add cooled potatoes to a mixing bowl along with diced bell pepper, diced celery, sliced green onions, sweet pickle relish, and chopped hard-boiled eggs (visual cue: colorful mix with green flecks and red potato cubes).
Make the Creole dressing
  1. In a separate bowl, mix mayonnaise, Creole mustard, hot sauce, and Creole seasoning until smooth (visual cue: dressing looks evenly speckled and uniformly pinkish-tan).
Toss, season, and chill
  1. Pour the dressing over the potato mixture and toss well until every piece is coated (visual cue: potatoes look glossy and evenly dressed).
  2. Season with salt and pepper to taste (visual cue: seasoning specks are visible on the surface).
  3. Refrigerate for at least 2 hours to chill and set the flavors (visual cue: bowl is covered and the salad looks firmer after cooling).

Notes

For clean slices and less gummy texture, cool the potatoes fully before mixing so the dressing doesn’t thin out. Store covered in the refrigerator up to 4 days; freezer: no. For a lighter option, use light mayonnaise in the dressing while keeping the Creole seasoning and hot sauce the same for the bold Louisiana flavor.