Creole Mustard Potato Salad

8 servings Prep: 15 m Cook: 20 m Total: 2 h 35 m Beginner
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This tangy Creole mustard potato salad with red potatoes, fresh tomatoes, and crispy bacon is a Louisiana twist on the classic. The creamy Creole mustard dressing gives it that unmistakable South Louisiana flavor that pairs perfectly with barbecue, fried seafood, or any summer meal.

Ingredients

8 servings
  • 3 pounds red potatoes
  • 1/3 cup mayonnaise
  • 1/3 cup Creole Mustard
  • 1/3 cup sour cream
  • 1/2 tsp Creole seasonings
  • 1/2 tsp sugar
  • 1 1/2 cup diced tomatoes
  • 1/2 cup crumbled bacon (optional)
  • 2 tbsp thinly sliced green onion

Step-by-Step Instructions

  1. Add potatoes to lightly salted water to cover in large saucepot. Bring to boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are fork-tender. Drain, then quarter potatoes.
  2. Mix mayonnaise, Creole Mustard, sour cream, Creole Seasoning and sugar in large bowl until well blended. Add warm potatoes; toss to coat well. Add tomatoes, bacon and green onion; toss lightly. Cover.
  3. Refrigerate at least 2 hours or until ready to serve.

Common Problems and Solutions

Q: Can I make this ahead of time?

A: Absolutely! In fact, it's better if you do. The flavors meld together beautifully after chilling for at least 2 hours, and it will keep in the refrigerator for up to 3 days.

Q: Why add the potatoes warm to the dressing?

A: Warm potatoes absorb the dressing better than cold ones, giving you more flavor throughout. Just make sure they're not too hot or they'll break down and get mushy.

Tips and Techniques

For the best texture, don’t overcook the potatoes—they should be fork-tender but still hold their shape when quartered. If you can’t find authentic Creole mustard, use a spicy brown or whole grain mustard, though the flavor won’t be quite the same.

Ingredient Substitutions

  • Creole mustard: Whole grain mustard or spicy brown mustard
  • red potatoes: Yukon Gold potatoes
  • sour cream: Greek yogurt
  • bacon: Turkey bacon or omit entirely

Equipment Needed

  • Large saucepot or stockpot for boiling potatoes
  • Large mixing bowl
  • Colander for draining

Historical Context

Creole mustard originated in New Orleans in the 1800s when German immigrants combined French Creole spices with their traditional mustard-making techniques. The spicy, coarse-grain condiment became a Louisiana kitchen staple and is now essential in everything from potato salad to remoulade sauce.