Deep South Creole Potato Salad Recipes

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DEEP SOUTH CREOLE POTATO SALAD



Deep South Creole Potato Salad image

Make and share this Deep South Creole Potato Salad recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs fingerling potatoes, cut into 1 inch pieces (or small red potatoes)
1/2 cup plain low-fat yogurt (soy or coconut recommended)
1/4 cup whole-grain creole mustard
2 teaspoons olive oil
1 small red bell pepper, diced (1 cup)
3 celery ribs, diced (1 cup)
1/2 small red onion, sliced (1/2 cup)

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.

Nutrition Facts : Calories 110.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 0.9, Sodium 129.8, Carbohydrate 20.7, Fiber 3.5, Sugar 3.3, Protein 3.3

CREOLE POTATO SALAD



Creole Potato Salad image

Yet another delicious recipe from the Pass It On cookbook compiled by the ladies at the Presbyterian Church in my hometown.

Provided by Dreamgoddess

Categories     Potato

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 lbs red potatoes, unpeeled and cubed
1/2 cup mayonnaise
1/4 cup creole mustard
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon horseradish
1/4 teaspoon garlic salt
1/4 teaspoon red pepper
6 eggs, hard-boiled and chopped
1 medium onion, diced

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.

Nutrition Facts : Calories 328.3, Fat 12.2, SaturatedFat 2.6, Cholesterol 216.6, Sodium 730.3, Carbohydrate 43.9, Fiber 4.5, Sugar 5.1, Protein 11.3

CREOLE POTATO SALAD



Creole Potato Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

4 medium russet potatoes, peeled and diced
Kosher salt and freshly ground black pepper
4 hard boiled eggs, peeled and chopped
1 1/2 tablespoons Creole mustard
1 1/2 tablespoons yellow mustard
3/4 cup mayonnaise
3 tablespoons sweet pickle relish

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.

CREOLE POTATO SALAD



Creole Potato Salad image

This is one of the best potato salads I've ever had. My friend's mom made this at a party and she went through 2 whole batches!! The recipe comes from The Dinosaur BBQ Restaurant in Rochester, NY. **Note** The creole recipe in the ingredients section makes 2 1/2 cups, save the balance in a zip top bag in the freezer for future use.

Provided by Cookin in NJ

Categories     Creole

Time 45m

Yield 6 serving(s)

Number Of Ingredients 22

1/2 cup paprika
1/2 cup granulated garlic
1/4 cup granulated onion
3 tablespoons black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1/4 cup dried oregano
1/4 cup dried thyme
2 teaspoons ground cumin
2 tablespoons sugar
2 lbs red potatoes
4 hard-cooked eggs, peeled and chopped
1/2 cup minced red onion
1 cup diced celery
4 garlic cloves, minced
2 teaspoons creole seasoning (above)
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup mayonnaise
1/2 cup creole mustard or 1/2 cup spicy brown mustard
1 teaspoon brown sugar
4 slices cooked bacon, crumbled

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!

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