Description
This Creole Potato Salad combines tender potatoes with a zesty dressing and colorful veggies, perfect for summer picnics and BBQs.
Ingredients
– 2 pounds red potatoes, diced
– 1 cup celery, chopped
– 1 cup bell peppers (mixed colors), diced
– 1/2 cup red onion, finely chopped
– 1 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon Creole seasoning
– Salt and pepper to taste
– 2 hard-boiled eggs, chopped (optional)
Instructions
1. Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and let cool.
2. In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, Creole seasoning, salt, and pepper.
3. Add the cooled potatoes, celery, bell peppers, red onion, and hard-boiled eggs (if using) to the bowl.
4. Gently mix until all ingredients are well coated.
5. Refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
For a spicier version, add diced jalapeños or a splash of hot sauce. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Salads and Bowls
- Method: Boiling, Mixing
- Cuisine: American