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Created by Chef Remy
Creamy, tangy, and kissed with Cajun heat, this potato salad brings Louisiana soul to every potluck table with tender red potatoes, grainy Creole mustard, and enough personality to steal the show from the main course.
Potato salad at a Louisiana gathering is not a side dish. It is a statement. Every family has their version, passed down and argued over, adjusted and perfected across generations. This is the Boudreaux family recipe, the one my grandmother Evangeline made for every fish fry, crawfish boil, and Sunday supper in Lafayette Parish.
The Creole mustard is what sets Louisiana potato salad apart from every other version you've tasted. Those whole mustard seeds have a sharp, vinegary bite that cuts through the richness of the mayo. Combined with the crunch of celery, the brininess of pickles, and a gentle warmth from Cajun seasoning, you get a salad that wakes up your palate instead of putting it to sleep.
Here's what most folks get wrong: they dress cold potatoes. Cold potatoes sit there like stones and refuse to absorb flavor. You want them warm when the dressing goes on, so everything soaks in and becomes one. Then you chill it, let the flavors marry overnight, and bring it to the table knowing you've done the work. That's the bayou way.
Quantity
3 pounds
cut into 1-inch cubes
Quantity
1 tablespoon, plus more for seasoning
Quantity
1 cup
Quantity
3 tablespoons
Quantity
1 tablespoon
Quantity
2 teaspoons
Quantity
1 teaspoon, or more to taste
Quantity
1/2 teaspoon
freshly cracked
Quantity
4
peeled and chopped
Quantity
1 cup (about 3 stalks)
finely diced
Quantity
1/2 cup
finely diced
Quantity
1/2 cup
sliced thin, white and green parts
Quantity
1/4 cup
Quantity
2 tablespoons
Quantity
for garnish
| Ingredient | Quantity |
|---|---|
| red potatoescut into 1-inch cubes | 3 pounds |
| kosher salt | 1 tablespoon, plus more for seasoning |
| mayonnaise | 1 cup |
| Creole mustard | 3 tablespoons |
| yellow mustard | 1 tablespoon |
| Cajun seasoning | 2 teaspoons |
| hot sauce | 1 teaspoon, or more to taste |
| black pepperfreshly cracked | 1/2 teaspoon |
| hard-boiled eggspeeled and chopped | 4 |
| celeryfinely diced | 1 cup (about 3 stalks) |
| dill picklesfinely diced | 1/2 cup |
| green onionssliced thin, white and green parts | 1/2 cup |
| sweet pickle relish | 1/4 cup |
| pickle juice | 2 tablespoons |
| fresh parsley (optional) | for garnish |
Place your cubed potatoes in a large pot and cover with cold water by two inches. Add one tablespoon of kosher salt. Starting in cold water lets the potatoes cook evenly from the outside in, so you don't end up with mushy edges and hard centers. Bring to a boil over high heat, then reduce to a steady simmer.
Simmer the potatoes for 12 to 15 minutes, until a fork slides in with just a little resistance. You want them tender but not falling apart. They'll continue to soften slightly as they cool. Drain immediately in a colander and spread them on a sheet pan in a single layer to cool. This stops the cooking and lets excess moisture evaporate.
While potatoes cool, whisk together the mayonnaise, Creole mustard, yellow mustard, Cajun seasoning, hot sauce, and black pepper in a large mixing bowl. That Creole mustard is the soul of this salad, those whole mustard seeds that pop between your teeth and deliver that sharp, tangy bite. Taste the dressing now and adjust the heat and salt. It should be bold because the potatoes will mellow everything.
When potatoes are still slightly warm (not hot, not cold), sprinkle them with a little extra salt and the pickle juice. Warm potatoes absorb seasoning better than cold ones. This is the secret my grandmother Evangeline taught me: season in layers, not all at once. Toss gently to distribute.
Add the seasoned potatoes to the bowl with the dressing. Fold in the chopped eggs, celery, dill pickles, green onions, and sweet pickle relish. Use a rubber spatula and work gently. You're folding, not stirring. Every cube should get coated, but you don't want to break them down into mashed potatoes.
Now taste. This is the most important step. Does it need more salt? More hot sauce? Another splash of pickle juice for brightness? Trust your palate. The salad should be tangy, creamy, with a gentle heat that builds. At Lagniappe, we always say the last bite should be as good as the first, and that means balancing every flavor before it hits the table.
Cover and refrigerate for at least two hours, preferably overnight. The flavors need time to get acquainted. Before serving, give it another gentle stir and one final taste. Adjust seasoning if needed. Transfer to a serving bowl, scatter fresh parsley over the top, and maybe a few extra green onion rings for color. Serve cold.
1 serving (about 265g)
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