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Creole Potato Salad

Creole potato salad with tender cubed red potatoes tossed in a bold Creole-spiced mayonnaise dressing. Cajun-style spicy potato salad with bell pepper, celery, green onions, and chopped hard-boiled eggs, then chilled for best 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: American
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes
Dressing base
  • 1 cup mayonnaise
  • 2 tbsp Creole mustard
  • 2 tbsp hot sauce
  • 1 tbsp Creole seasoning
Vegetables and add-ins
  • 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
Seasoning
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil (no specific temperature given) and boil the cubed red potatoes until tender, about 15–20 minutes, until a fork slides in easily.
  2. Drain the potatoes and spread them on a sheet pan to cool to room temperature, about 5–10 minutes, so the dressing doesn’t break.
Mix the salad ingredients
  1. Combine the cooled potatoes with bell pepper, celery, green onions, sweet pickle relish, and chopped hard-boiled eggs in a large bowl and toss gently to distribute evenly.
Make the Creole dressing
  1. Whisk mayonnaise, Creole mustard, hot sauce, and Creole seasoning in a separate bowl until smooth, about 1–2 minutes, with visible dark speckles from the seasoning.
Toss, season, and chill
  1. Pour the dressing over the potato mixture and toss well until every piece looks coated and glossy.
  2. Season with salt and pepper to taste, adjusting gradually so the spice stays bold without overpowering.
  3. Refrigerate the salad for at least 2 hours before serving, covered, so the flavors meld and the texture sets.

Notes

Pro tip: cool the potatoes completely before mixing so the mayo dressing stays creamy instead of watery. Refrigerate in an airtight container for up to 4 days; freeze is not recommended due to mayonnaise. If you want a lower-fat option, swap in Greek yogurt for part of the mayonnaise (about half) for a tangier, slightly lighter dressing.