Creole Potato Salad

This is the last of the creole recipes from Connor’s birthday, which was now more than two weeks ago. Plus, I still need to post the recipe for the dessert he requested, banana cream pie. Oops.

Creole Potato Salad

• 3 pounds red potatoes
• Salt
• 1 tablespoon apple cider vinegar
• 3/4 teaspoon Creole seasoning
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/3 cup Creole mustard
• 1 ½ teaspoons sugar
• 2 celery stalks, finely diced
• 5 hard-boiled eggs, 4 peeled and chopped and 1 peeled and cut into quarters for garnish
• 4 green onions, sliced
• 3 tablespoons chopped fresh parsley
• Smoked paprika

Cut potatoes either in quarters or in sixths, depending on their size.

Place potatoes in a large pot and cover with water that goes at least 2-inches above the potatoes. Add a few large pinches of salt.

Bring water to a boil, reduce heat and simmer for 15 to 20 minutes, or until potatoes are fork tender. Drain potatoes.

Place potatoes in a large bowl and toss with vinegar and Creole seasoning.

In a small bowl, stir together mayonnaise, sour cream, mustard, and sugar.

Add the mayonnaise mixture to potatoes and stir to combine.

Season to taste with salt and pepper and then stir in celery, chopped eggs, green onions, and parsley.

Transfer to serving bowl or platter. Garnish with egg quarters and sprinkle with paprika.

Serves 10