Today was such a beautiful day here in Maine. The sun was shining, the sky was bright blue, and it was about 70 degrees out, with just a slight breeze.
John and I took Kayleigh over to my sister’s house for the day, and my Mom, Dad, my other sister, her daughter, and my cousin and his girlfriend all joined us for a BBQ. Mom and Dad provided the meat (chicken & ribs), my sister made a delicious Strawberry Rhubarb Pie for dessert, and I was in charge of the potato salad.
I haven’t made a potato salad in a long time, so I was really hoping that I wouldn’t screw it up, as it was going to feed quite a lot of people. In the end, I was extremely pleased with how it turned out. I had some Creole mustard on hand, and that provided the inspiration for this recipe. The Creole mustard gave this potato salad just a bit of a spicy kick, and everyone raved about how good it was. There weren’t even any leftovers! I was secretly hoping there would be so I could eat more later, but I guess I’ll just have to make it again!
Bring this Creole Potato Salad to your next gathering, and it’s sure to be a hit!
- 4 hard-boiled eggs (rough chopped)
- 6 cups chopped potatoes
- 1 cup diced celery
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. Creole mustard (I used Zatarain’s)
- 1 cup mayonnaise
- 1 cup sour cream
Boil potatoes until tender. Drain potatoes and transfer to a large bowl. Allow potatoes to cool a bit, add celery and all other ingredients except for the hard-boiled eggs. Mix ingredients together until well combined. Add eggs in last and give it another good stir. Refrigerate until ready to serve.