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Creole Potato Salad

Creole Potato Salad

Southern Living MAY 2010

  • Yield: Makes 10 to 12 servings
  • Prep time:35 Minutes
  • Other:1 Hour, 8 Minutes


  • 5 pounds baby red potatoes
  • 1/4 cup dry shrimp-and-crab boil seasoning
  • 12 hard-cooked eggs, peeled and chopped
  • 1 1/2 cups finely chopped celery
  • 1 cup finely chopped green onions
  • 1 1/2 tablespoons Creole seasoning
  • 2 cups mayonnaise
  • 1/3 cup Creole mustard


1. Bring potatoes, shrimp-and-crab boil, and 4 qt. water to a boil in a large stockpot over high heat. Boil 20 minutes or until tender; drain and cool 20 minutes.

2. Peel potatoes; cut into 3/4-inch pieces. Toss together potatoes, eggs, and next 3 ingredients; stir in mayonnaise and mustard.

Note: We tested with Zatarain's Pro Boil and Tony Chachere's Creole Seasoning.

Try this twist!

Cajun Shrimp Potato Salad: Stir in 1 lb. peeled, medium-size cooked shrimp (51/60 count).


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Creole Potato Salad recipe