Salad Week: Creole Potato Salad


This is Creole Potato Salad. She may look all smooth and creamy and unassuming, but don’t let her beguiling looks fool you. This salad is a spicy little wench. It’s that Creole mustard she’s sporting. It brings the heat, and that leaves her fanning herself so she doesn’t get ‘dewy’ because we all know Southern women don’t sweat – they mist. And she’s going to need a handkerchief.

Now that we’ve got the bodice-ripping intro out of the way, let’s make some potato salad! I first threw this together for a family barbecue after I fell in love with Zatarain’s Creole mustard. It has a spicy blast of heat from those coarsely ground mustard seeds and a bracing twang of vinegar for balance. It’s a party in a mustard bottle, that’s what it is. And that is what makes this recipe special. It brings tremendous flavor to a few simple ingredients.

To start, grab 6-8 medium size white potatoes (the kind with thin skin) or 10-12 red new potatoes (about golf-ball size). I usually cover them with water in a saucepan and let them simmer until fork tender, but this week I had leftover roasted potatoes from Easter so I chopped those up. Either way works, so use whichever works best for you. Once your potatoes are fully cooked, let them cool then chop them into bite-size pieces and toss them into a mixing bowl.


Next, you’ll need two ribs (stalks) of celery. Cut off the tops and bottoms, wash them thoroughly, then cut them into thin sticks and chop into small pieces. We all know celery brings no real nutritional value, but what it does bring is crunch.

Grab 4-6 green onions (also called scallions) and lop off the tops & roots, then thinly slice them and toss them into the potatoes with the celery.

That’s it for chunks – just potatoes, celery and scallions. And now, we add the first secret ingredient – the Creole mustard. Really, people. You have to find a bottle of this stuff. When you’re not making this potato salad, it totally rocks on sausages grilled over an open flame. Really and truly.


Measure out 1/4 cup of mustard and dump it into the bowl with your veg. Then measure 1/4 cup of mayonnaise and throw it in with the mustard. {And now a word from NanaBread: do not substitute Miracle Whip in this recipe. I know some of you are mayonnaise adverse, but Miracle Whip is not acceptable here. It’s far too sweet. Just trust me and grab a small jar of mayo. Please. Pretty please. I’m begging you. I’ll buy you a pony. I’m just kidding about the pony.}

Next up, secret ingredient #2 – Morton’s Nature’s Seasons Salt. I’ve mentioned this stuff on the blog before. It’s my go-to season salt of choice. My right arm. My left foot. My everything. I can’t cook without it. I wish I was kidding.

Measure 1/2 teaspoon of this magical stuff and throw it on top of your salad stuff, then throw in 1/4 teaspoon of freshly ground black pepper just for giggles.

Toss it all together until well blended then pop it into the fridge for at least one hour to give the potatoes time to soak up all the flavor of the mustard and seasonings. Before serving, taste it and tweak the seasonings, adding more season salt or pepper as needed. And now you’ve got a big beautiful bowl of creamy, crunchy, zesty Creole Potato Salad. She’s lovely, isn’t she?

If this isn’t your new favorite potato salad, I’ll be stunned. It is a crowd pleaser. A show stopper. An attention grabber. And it plays well in Austin. The kids made a batch of this for a cook-out with friends, and now it’s on their ‘must haves’ list. Whip it up for your next picnic and just wait for the ‘wows’ to roll in. As for me, I’m plating it up with pulled pork sandwiches and my favorite spicy Wickles pickles. Because that’s how I roll.

Get it? Roll. Sandwich on a roll. Okay, I’ll let you go now.

NanaBread’s Creole Potato Salad:
6-8 medium white potatoes OR 10-12 small red potatoes
6 scallions
2 ribs of celery
1/4 cup Zatarain’s Creole Mustard
1/4 cup mayonnaise (not Miracle Whip)
1/2 teaspoon Morton’s Nature’s Seasons Salt
1/4 teaspoon freshly ground black pepper

Scrub the potatoes and place them in a saucepan; cover with water and simmer until fork tender. Remove from the heat and allow them to cool completely, then drain and chop into bite-size pieces. Place the chopped potatoes in a mixing bowl. Cut the scallions and celery into small pieces and throw them in with the potatoes. Add the mustard & mayonnaise, salt & pepper. Toss to combine and refrigerate at least one hour before serving. Taste before serving and tweak the salt and pepper, if needed. Serves 6-8.

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Hey! Don’t forget to visit my Salad Week co-conspirators to see what salads they posted this week. Today is our big Salad Week Extravaganza – much like the grand finale of a fireworks display, we’re all posting a barrage of salads. There’s also a linky party over at Allison’s place so you can not only see all of our salads from the week, but you can add your own favorites, as well.

Special thanks to these Salad Week bloggers:
Allison – Decadent Philistines Save the World
Jeanne – Inside NanaBread’s Head (hey, that’s me!)
Lauren – Climbing Grier Mountain
Kat – Tenaciously Yours
Kirsten – Comfortably Domestic
Megan – Wanna Be A Country Cleaver
Madelyn – La Petite Pancake
Monica – The Grommom
Carrie – Bakeaholic Mama

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18 Comments

Filed under Blogger Collaborations, Food & Recipes

18 responses to “Salad Week: Creole Potato Salad

  1. Teresa Silverthorn

    “…they mist”

    Gave me a smile – thanks :)

  2. laurengrier

    Can I just tell you that I am in LOVE with the recipe? My husband’s family is from Texas and I am always looking for ways to feed him yummy, southern food. This makes me so happy!

  3. See, and I thought y’all glow!
    I think that this needs either a Shiner OR a spicy Bloody Mary. Who am I kidding – it needs both. But seriously, The Husband and I are usually horrified by potato salad, so this one might be The Potato Salad The Broke the Streak. We love spicy wenches around here.

    • I love anyone who professes their love of saucy wenches. If you try it, let me know. I’d love to see if this one broke that streak. I’d be ever so honored if it did.

  4. You are a salad FIEND this week! Mustard based potato salads are my all-time favs so I love seeing it in your recipe. I usually use a spicy or dijon, but I’ll be stalking creole mustard now for sure. Nothing finer for breakfast than cold, leftover potato salad right out of the Tupperware the morning after a great barbecue. Makes me happy. And a little weird.

    • I’m a mustard-based potato salad girl, too. And if eating it cold out of the fridge for breakfast makes you weird, then you’re in good company. I do it, too. Just this morning, I had a few spoonfuls of cold cauliflower salad right out of the fridge. Pretty tasty! My favorite cold-from-the-fridge dish BY FAR is my mother’s creamy beef strogannof. Something about cold steak, egg noodles, mushrooms & sour cream just makes me feel like a kid again.

  5. Pingback: SALAD WEEK: Zesty Steak and Arugula Salad | La Petite Pancake

  6. Pingback: Salad Week Finale: Greek Quinoa Salad « Comfortably Domestic

  7. Kat

    As per the usual, GORGEOUS.

    Truth be told, now that I’ve had a moment to think about it, I don’t know that I’ve ever made Marcus a potato salad. This will probably need to be our streak breaker. I especially love that you just tossed in leftover roasted potatoes because we find ourselves in that situation (the leftover Roasted Things One) more often than not, so this would be such a simple reincarnation.

    I love it!

    p.s. Happy Salad Week!

    • This salad would be perfect for your leftover roasted potatoes, especially white potatoes or small red new potatoes. Their creamy texture and thin skins are perfect for this. I always leave the skins on – great source of minerals and vitamins.

  8. I love me some potato salad. Creole mustard sounds like an insane topping that would go well with everything. I’m coming to your next cookout.

  9. Jeanne….this looks fabulous! I love potatoes so much, I swear I could eat them plain and boiled! But I am always on the lookout for other versions of potato salad….especially those that will have me ripping my bodice off….
    :- } I’m also going to check out your other salad recipes…..it’s that time of year for me! (and thanks again for your note….much appreciated my friend!) Oh….and don’t waste your time on that waffle cone maker….it bombed! LOL

    • Sorry about the bodice, Anne, but I hope you’ll try the salad! It’s so simple, and so packed with flavor. I love it. Thanks for the tip on the waffle cone maker. I was so disappointed when I didn’t find it at that first store. Guess I can skip the trip to the second now. I appreciate the update!

  10. There isn’t much typing I can do…because I keep drooling. Seriously, it’s like a spigot. Ahhh, Jeanne you rock.

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