Creole Potato Salad

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The creole potato salad is as far from being a boring potato salad as it is tasteless. It has tons of condiments, plus Creole mustard along with hard-boiled eggs, celery, green onion, and parsley. Combined with mayonnaise and sour cream, this is a delicious creamy potato salad with a little zipper!

Last month I made my first trip to New Orleans since Hurricane Katrina courtesy of Zatarain. 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 is no experience like this. Music, dance, laughter, costumes, parades, accounts, maybe a hurricane or two. Very funny!

Forget about all the wild and crazy parties you see at Bourbon St. Mardi Gras is truly a family affair and is best experienced in a neighborhood setting. We saw the Krewe of Druids parade and the Krewe of Nyx parade down St Charles Avenue in front of the Ponchartrain Hotel.

And of course we spent time walking around the French Quarter. So many interesting things to see!

We also had to travel across the Mississippi River to where Zatarain products are made. Local food personality Poppy Tooker showed us how he makes jambalaya.

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While we were there we tried some new Zatarain products that are truly amazing. I hope to share some recipes using them soon!

The creole potato salad is perfect not only for a carnival celebration but also for an informal meal, a picnic or a summer meal. It's hard to go wrong with the potato salad, as long as it's seasoned well. To make sure this potato salad was not flavorless, I added Zatarain's boiled liquid shrimp and crab to the water I cooked the potatoes in.

Then I used the Zatarain Creole seasoning to season the potato salad. It is one of my favorite condiments to have on hand.

Each Creole potato salad needs a little Creole mustard and I used Zatarain Creole mustard along with mayonnaise and sour cream for creaminess.

I finished the potato salad with celery, green onion, boiled eggs, and parsley. I like to sprinkle the Creole seasoning from Zatarain a little more just before serving.

Whether it's for a Mardi Gras party, a picnic, or a shared meal, the Creole potato salad will complement anything and everything it serves.

Course: garrison

Cuisine: southern

Preparation time: 15 minutes.

Cook time: 20 minutes.

Total time: 35 minutes

Servings: 10 servings

Author: Christin Mahrlig

The creole potato salad is a creamy potato salad with a little zipper. Flavored with Creole mustard and Creole seasoning from Zatarain.

  • 3 pounds of red potatoes
  • 1 tablespoon boiled Zatarain shrimp and liquid crabs, optional
  • 1 tablespoon of apple cider vinegar
  • 3/4 teaspoon Zatarain Creole seasoning
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/3 cup Zatarain Creole Mustard
  • 1 teaspoon of sugar
  • 1 celery stalk, finely chopped
  • 3 boiled eggs, chopped
  • 3 green onions, sliced
  • 1 tablespoon chopped fresh parsley
  • Cut the potatoes in half or in quarters, depending on their size.

  • Place the potatoes in a large saucepan and cover with water. The water level should be an inch above the potatoes. Add the Zatarain crab and a few large pinches of salt.

  • Bring the water to a boil, reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender. Drain the potatoes.

  • Place the potatoes in a large bowl and mix with vinegar and the Zatarain seasoning.

  • If you want the potato pieces to be smaller, use a knife and cut them a little more.

  • In a small bowl, mix mayonnaise, sour cream, mustard, and sugar.

  • Add mayonnaise mixture to potatoes and stir to combine.

  • Season to taste with salt and pepper.

  • Add celery, eggs, green onions, and parsley.

  • Sprinkle more Zatarain seasoning on top and chill until ready to serve.

Many thanks to Zatarain for staying in New Orleans!

Creole Salad potato

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