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Created by Chef Remy
Two Southern legends united in one bowl: creamy Yukon Gold potatoes and chopped hard-boiled eggs folded into a bold Creole mustard dressing with sweet pickle relish, green onions, and enough paprika to paint the whole thing Louisiana gold.
Some dishes earn their place at the table through sheer genius. This one? Pure common sense. You take two foods that belong at every Southern gathering, deviled eggs and potato salad, and you marry them in a single bowl. The result is something greater than either one alone.
My grandmother Evangeline made potato salad every Sunday after church. She'd boil the eggs right alongside the potatoes in the same pot, same water. Said it saved time and gave the potatoes a little something extra. I never questioned it. When she passed, I found myself standing at that same stove, doing exactly what she taught me, and I understood: good cooking is practical cooking passed down through generations.
At Lagniappe, we serve a version of this at every catering job, every crawfish boil, every family reunion we cater. I've watched grown men go back for thirds. The secret is the dressing: Creole mustard gives you that sharp bite, good mayonnaise provides the creaminess, and a touch of cayenne reminds everyone they're eating Louisiana food. You want potatoes that hold their shape but give way to the fork, eggs that are perfectly cooked with no green ring, and enough seasoning to make each bite worth remembering.
Quantity
3 pounds
unpeeled
Quantity
8
Quantity
1 cup
Quantity
3 tablespoons
Quantity
1 tablespoon
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 teaspoon, plus more for cooking water
Quantity
1/2 teaspoon
freshly ground
Quantity
1/4 teaspoon
Quantity
1 teaspoon, plus more for garnish
Quantity
4
white and light green parts sliced thin
Quantity
2
diced small
Quantity
2 tablespoons
chopped
Quantity
1/2 teaspoon
Quantity
for serving
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoesunpeeled | 3 pounds |
| large eggs | 8 |
| mayonnaise | 1 cup |
| Creole mustard | 3 tablespoons |
| yellow mustard | 1 tablespoon |
| sweet pickle relish | 2 tablespoons |
| pickle juice | 1 tablespoon |
| kosher salt | 1 teaspoon, plus more for cooking water |
| black pepperfreshly ground | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon |
| smoked paprika | 1 teaspoon, plus more for garnish |
| green onionswhite and light green parts sliced thin | 4 |
| celery stalksdiced small | 2 |
| fresh parsleychopped | 2 tablespoons |
| garlic powder | 1/2 teaspoon |
| hot sauce (optional) | for serving |
Fill your largest pot with cold water and add enough salt to make it taste like mild seawater, about two tablespoons per quart. This is where flavor building begins. Potatoes absorb salt as they cook, so seasoning the water seasons the potato all the way through. Bland water makes bland potatoes, and no amount of dressing fixes that later.
Cut potatoes into roughly one-inch chunks. Keep the skins on for texture and nutrition. Add potatoes to the cold salted water and bring to a gentle boil over medium-high heat. Starting in cold water ensures even cooking from the outside in. Boil until fork-tender but not falling apart, about 15 to 18 minutes. A fork should slide in easily but the potato should hold its shape when lifted.
While potatoes cook, place eggs in a separate saucepan and cover with cold water by one inch. Bring to a rolling boil, then immediately remove from heat and cover with a lid. Let sit exactly 12 minutes. This gives you a fully set yolk with no gray-green ring around the outside, which comes from overcooking. Transfer eggs to an ice bath to stop the cooking and make peeling easier.
While everything cools, whisk together the mayonnaise, Creole mustard, yellow mustard, pickle relish, pickle juice, salt, black pepper, cayenne, smoked paprika, and garlic powder in a large bowl. Taste it. The dressing should be bold enough to eat with a spoon. Adjust the cayenne if you like more heat, add more pickle juice if you want extra tang. Trust your palate here.
Peel the eggs and separate yolks from whites. Roughly chop the whites into bite-sized pieces. Mash the yolks with a fork and stir them directly into the dressing. This is where the deviled egg magic happens: those rich yolks disappear into the dressing, making it richer and more golden. The whites give you texture in every bite.
Drain the potatoes well and let them cool for about five minutes, until warm but not hot. Add them to the dressing while still slightly warm. Warm potatoes absorb the dressing better than cold ones, and this is the secret to potato salad with flavor all the way through. Fold gently with a rubber spatula to avoid mashing everything into paste.
Fold in the chopped egg whites, green onions, celery, and most of the parsley, reserving some for garnish. The celery gives you crunch, the green onions bring sharpness, and the parsley brightens everything. Taste again and adjust seasoning. Potato salad needs more salt than you think.
Cover and refrigerate for at least one hour, preferably overnight. The flavors marry and deepen as the salad rests. Before serving, taste once more and adjust seasoning. Cold food needs more salt than warm food, so don't skip this step. Transfer to a serving bowl, dust generously with smoked paprika, scatter the remaining parsley on top, and serve with hot sauce on the side.
1 serving (about 225g)
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