Creole Potato Salad is about as far from bland, boring potato salad as you can get. It has tons of seasoning, plus Creole mustard along with hard-boiled eggs, celery, green onion, and parsley. Combined with mayonnaise and sour cream this is one creamy, delicious potato salad with a little zip!
Last month I made my first trip to New Orleans since Hurricane Katrina courtesy of Zatarain’s. It was during Mardi Gras and if you’ve never been to Mardi Gras in New Orleans, it should be at the top of your bucket list. There’s no experience quite like it. Music, dancing, laughter, costumes, parades, beads, maybe a Hurricane or two. So much fun!
Forget all the wild and crazy partying you see on Bourbon St. Mardi Gras is really a family affair and it is best experienced in a neighborhood setting. We watched the Krewe of Druids Parade and the Krewe of Nyx Parade go down St Charles Avenue in front of the Ponchartrain Hotel.
And of course we spent some time walking around the French Quarter. So may interesting things to see!
We also got to travel across the Mississippi River to where Zatarain’s products are made. Local food personality Poppy Tooker showed us how she makes jambalaya.
While we were there we sampled some new Zatarain’s products which are really amazing. I look forward to sharing some recipes using them soon!
Creole Potato Salad is perfect not only for a Mardi Gras Celebration but a potluck, picnic, or summer cookout. It’s hard to go wrong with potato salad, provided it is seasoned well. To make sure this potato salad wasn’t lacking in flavor, I added Zatarain’s liquid Shrimp & Crab Boil to the water I cooked the potatoes in.
Then I used Zatarain’s Creole Seasoning to flavor the potato salad. It’s one of my favorite seasonings to have on hand.
Every Creole Potato Salad needs some creole mustard and I used Zatarain’s Creole Mustard along with mayonnaise and sour cream for creaminess.
I finished the potato salad off with celery, green onion, hard-boiled eggs, and parsley. I like to sprinkle a little more Zatarain’s Creole seasoning on just before serving.
Whether for a Mardi Gras party, a picnic or potluck, Creole Potato Salad will compliment anything and everything you serve.
Try These Other Creamy Potato Salads:
Creole Potato Salad
Ingredients
- 3 pounds red potatoes
- 1 tablespoon Zatarain's liquid shrimp and crab boil,, optional
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon Zatarain's Creole seasoning
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/3 cup Zatarain's Creole mustard
- 1 teaspoon sugar
- 1 stalk celery,, finely chopped
- 3 hard-boiled eggs,, chopped
- 3 green onions,, sliced
- 1 tablespoon chopped fresh parsley
Instructions
- Cut potatoes either in half or quarters, depending on their size.
- Place potatoes in a large pot and cover with water. Water level should be an inch above potatoes. Add Zatarain's crab boil and a few large pinches of salt.
- Bring water to a boil, reduce heat and simmer for 15 to 20 minutes, or until potatoes are fork tender. Drain potatoes.
- Place potatoes in a large bowl and toss with vinegar and Zatarain's seasoning.
- If you want the potato chunks smaller, use a knife and chop them up a little more.
- In a small bowl, stir together mayonnaise, sour cream, mustard, and sugar.
- Add mayonnaise mixture to potatoes and stir to combine.
- Season to taste with salt and pepper.
- Stir in celery, eggs, green onions, and parsley.
- Sprinkle more Zatarain's seasoning on top and chill until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A huge thank you to Zatarain’s for hosting me in New Orleans!
Disclosure: This post contains affiliate links.
I normally follow a recipe exactly as it’s written the first time I make it. But I needed to make a quick dish to take to a party, so I had to make do with what I had in my pantry. I asked ChatGPT to help me convert it so I’d get the proportions right. I had to up the mayo because I didn’t have sour cream on hand. I used Old Bay powder because I didn’t have any liquid shrimp and crab boil. I used spicy brown mustard and a little regular French’s mustard because I didn’t have Zatarain’s Creole mustard in the fridge and my bottle of spicy brown mustard was almost empty. I added 3 heaping tablespoons of dill relish and about 1/3 cup white onions because that’s just how I roll. THIS WAS SO GOOD! I will stock the actual ingredients and make this again as written, but I’m just telling you, this is a fabulous twist on potato salad! Of course, it was even better the next day!
SO DANG GOOD! whole family loved it and they are true south Louisiana snobs. I followed the directions exactly and used all the ingredients but the celery. Chefs kiss.
This potato salad recipe was a big hit. Thanks!
I can not stand mayonnaise and sour cream in a potato salad. What type of vinaigrette can I substitute?
I can’t find creole mustard in stores where I live. Is there any substitute or any way to achieve the flavor
You can make your own and it will be very similar- http://www.geniuskitchen.com/recipe/creole-mustard-38148#activity-feed
Or use a coarse grain mustard.
This potato salad was very good I’ve made it at 4 times. My husband hates mayo but he loved this potato salad. I made a bowl for Christmas and my mother in law hid the bowl so she could take it home to eat by herself.
I love potato <3 Thank you
Love these flavors! Such a great way to amp up the flavor of traditional potato salad!