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Created by Chef Remy
Tender red potatoes dressed in a tangy Creole mustard dressing with celery, green onions, and fresh herbs, the kind of potato salad that disappears first at every church potluck and family reunion.
Most potato salads sit there like they're waiting for something to happen. This one walks into the room and introduces itself. That's the New Orleans way: bold flavors, generous seasoning, and enough personality to make folks remember who brought it.
The secret lives in the dressing. Creole mustard has that grainy texture and vinegar bite that cuts through the richness of the mayonnaise. You're building layers here: the warm potatoes absorb the first hit of seasoning, then the creamy dressing wraps everything together, and the fresh vegetables add that crunch that keeps every bite interesting. I've been making this for Sunday suppers at Lagniappe for twenty years, and customers still ask for the recipe.
My grandmother Evangeline taught me to dress the potatoes while they're still warm. That's when they're open and thirsty, ready to soak up flavor. Cold potatoes just sit there being stubborn. And please, don't peel those red potatoes. The skin holds everything together and adds color that makes this salad beautiful on the plate. Four generations of Boudreaux cooks knew what they were doing.
Quantity
3 pounds
scrubbed and cut into 1-inch chunks
Quantity
2 tablespoons
Quantity
1 cup
Quantity
3 tablespoons
Quantity
1 tablespoon
Quantity
2 tablespoons
Quantity
1 teaspoon
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1/2 teaspoon
Quantity
1/2 teaspoon
freshly cracked
Quantity
1/4 teaspoon
Quantity
3
diced small
Quantity
6
sliced thin, white and green parts
Quantity
1/4 cup
chopped
Quantity
3
chopped
Quantity
2 tablespoons
| Ingredient | Quantity |
|---|---|
| red potatoesscrubbed and cut into 1-inch chunks | 3 pounds |
| kosher salt (for cooking water) | 2 tablespoons |
| mayonnaise | 1 cup |
| Creole mustard | 3 tablespoons |
| yellow mustard | 1 tablespoon |
| apple cider vinegar | 2 tablespoons |
| Louisiana hot sauce | 1 teaspoon |
| Cajun seasoning | 1 teaspoon |
| smoked paprika | 1/2 teaspoon |
| garlic powder | 1/2 teaspoon |
| black pepperfreshly cracked | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon |
| celery stalksdiced small | 3 |
| green onionssliced thin, white and green parts | 6 |
| fresh flat-leaf parsleychopped | 1/4 cup |
| hard-boiled eggschopped | 3 |
| dill pickle relish | 2 tablespoons |
Place potato chunks in a large pot and cover with cold water by two inches. Add the two tablespoons of kosher salt. Yes, that much. The water should taste like the Gulf of Mexico. Starting in cold water lets the potatoes cook evenly from the outside in. Hot water shocks them and you end up with mush on the edges and raw centers.
Bring the pot to a boil over high heat, then reduce to a steady simmer. Cook for 15 to 18 minutes until a fork slides into a potato chunk with just a little resistance. You want tender, not falling apart. The potatoes will continue softening slightly as they cool. Drain immediately and spread on a sheet pan to stop the cooking.
While the potatoes cook, whisk together the mayonnaise, Creole mustard, yellow mustard, vinegar, hot sauce, Cajun seasoning, smoked paprika, garlic powder, black pepper, and cayenne in a large bowl. Taste it. The dressing should be bold on its own because the potatoes will mellow everything out. Adjust the heat and salt now, before you add anything else.
Add the still-warm potatoes to the dressing and fold gently with a rubber spatula. Don't stir aggressively or you'll break them apart. The warmth opens up the potato's starches, letting them drink in that Creole mustard flavor. This is where the magic happens. Let them sit for five minutes to absorb.
Fold in the celery, green onions, parsley, chopped eggs, and pickle relish. These go in after the initial dressing absorption so they stay crisp and fresh. The crunch against the tender potatoes is what makes every bite interesting. Taste again. Adjust salt and pepper. Trust your palate.
Cover and refrigerate for at least two hours, overnight if you can manage it. The flavors need time to get acquainted. Before serving, taste one more time and add a splash of vinegar or hot sauce if it needs brightening. Serve cold, garnished with extra green onion tops and a dusting of smoked paprika.
1 serving (about 250g)
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