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Creole Potato Salad

Southern Living JUNE 1999

  • Yield: Makes 8 servings

Ingredients

  • 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

Preparation

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.

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Creole Potato Salad recipe

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