Deep South Creole Potato Salad Recipes

CREOLE POTATO SALAD

Steps:

• Hard-boil eggs, peel, chop and set aside.
• Cook Bacon, drain, crumble and set aside.
• Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily.
• Drain and cut the potatoes into 1 inch chunks.
• Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper.
• Make the dressing by whisking up the mayonnaise with the mustard and brown sugar.
• Pour over the potatoes and stir well.
• Taste for seasoning and add salt and creole seasoning if more is needed.
• Top with crumbled backin right before serving.
• Enjoy!

CREOLE POTATO SALAD

Steps:

• Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain well.
• Mix together the eggs, mustards, mayonnaise, pickle relish and some salt and pepper to taste in a large bowl. Add the drained potatoes and stir well to combine.

DEEP SOUTH CREOLE POTATO SALAD

Steps:

• Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until potatoes are tender, but not soft.
• Meanwhile, whisk together yogurt, mustard, and olive oil in large bowl. Stir in red bell pepper, celery, and onion.
• Drain potatoes, rinse under cold water, and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper, if desired.

SOUTHERN DILL POTATO SALAD

Steps:

• Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
• In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
• Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

CREOLE POTATO SALAD

Steps:

• Cook potatoes in salted boiling water for about 12 minutes or until the potatoes are tender.
• Drain and cool slightly.
• Combine the mayonnaise, mustard, vinegar, salt, horseradish, garlic salt, and red pepper in a large bowl.
• Add the potatoes, eggs and onion.
• Mix well and serve chilled or at room temperature.

SOUTHERN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

SOUTHERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.