Side Dishes
Creole Potato Salad
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
This is an original recipe I recently developed that includes all the things I think a good potato salad should have. If you are looking for the conventional old fashioned potato salad then this is not it! This recipe packs a punch of flavor that is more Creole loaded baked potato than classic salad. Leave a like and comment below to let me know what you like in your salad.
Creole Potato Salad
Pin Recipe Print RecipeServings: 5
Calories: 357kcal
We think this is a great potato salad that really packs a punch of flavor! Delicious with any summer barbeque, and you can dial up or down the flavor and spice as you like.
Equipment
- frying pan
- sauce pan
- Large bowl
Ingredients
- 3 lbs. Yukon Gold Potatoes cut into bite sized pieces
- 1 cup Dukes mayo
- 2 Tablespoons Yellow mustard
- 2 Tablespoons Creole mustard
- 1 Tablespoon Better than Bouillon Chicken Base optional
- 6 Thick slices smoked bacon chopped
- 1 cup Bread and butter pickles diced
- 1/2 Green bell pepper diced
- 2 Stalks celery diced
- 1 cup Green onions diced
- 6 Large hard boiled eggs chopped
- 2 - 4 Tablespoons Hot bacon grease
- 1 teaspoon Creole Seasoning see notes
- 1/4 teaspoon Smoked paprika
- 1 cup Irish cheddar Cheese see notes
- Salt and pepper to taste
Instructions
- In a small frying pan over medium heat, cook bacon until fully rendered and the bacon is crispy. Set on a paper towel lined plate and set aside. Preserve some of the bacon grease in a heat proof bowl.
- In a large sauce pan over medium heat, add potatoes. add water so the potatoes are covered by at least an inch. Add the bullion. Cook for 25 - 30 minutes or until a piece of potato poked in the center of one of the pieces slides off when spun (see notes).
- Remove from heat and drain. Spread the potatoes in a single layer across a sheet pan to cool for about 15 minutes.
- In a large bowl, thoroughly whisk the Mayo, mustards, seasonings, pickles, and bacon grease.
- To a large bowl, add the potatoes, onions, pepper, celery, eggs, cheese and bacon. Wearing a pair of food safe gloves, mix the salad roughly making sure to smash some of the pieces to achieve a slightly mashed potato consistency (see notes).
- Refrigerate for at least 6 hours until ready to serve.
Notes
- You don't have to use Better Than Bouillon when you boil the potatoes. The first time I made this recipe I used a generous sprinkle of salt. But I think the bouillon adds a little extra punch of flavor.
- I used Tony Chachere's® Original Creole Seasoning but you can use whatever Creole seasoning that is available to you.
- I have used Kerrygold Irish Cheddar cheese and sharp cheddar cheese and the Irish cheese is my personal favorite but they both work. Whatever you do make sure to use a block of cheese; pre-shredded cheese does not have nearly the same flavor.
- To test the doneness of the potatoes you can insert a toothpick and with a little spin it should come off easily.
- Part of the perfect potato salad is to make sure that when you mix it you are getting some mashed potatoes in the mix. Squishing it between your fingers makes the sauce easily coat each piece.