Creole Potato Salad

Recipe from

Southern Living


3 pounds red potatoes, cubed
1/2 cup mayonnaise
1/2 cup Creole mustard
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon prepared horseradish
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
6 hard-cooked eggs, chopped
1 medium-size sweet onion, diced


Cook potato in boiling salted water to cover 12 minutes or until tender; drain and cool slightly.

Stir together mayonnaise, Creole mustard, and next 6 ingredients in a large bowl; add potato, egg, and onion, tossing gently. Serve at room temperature or chilled.

June 1999
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