Name: Creole Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 pounds Yukon gold potatoes, peeled, cut in 1-inch chunks; 6 hard-boiled eggs, coarsely chopped; 1 small onion, chopped; 2 stalks celery, diced; 1 green pepper, diced; 2 tablespoons cider vinegar; 1 teaspoon sugar; 1/2 cup ZATARAIN’S® Creole Mustard; 3/4 cup mayonnaise; Salt; Cajun seasoning, for garnish

Ingredients

Scale

2 pounds Yukon gold potatoes, peeled, cut in 1-inch chunks
6 hard-boiled eggs, coarsely chopped
1 small onion, chopped
2 stalks celery, diced
1 green pepper, diced
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 cup ZATARAIN’S® Creole Mustard
3/4 cup mayonnaise
Salt
Cajun seasoning, for garnish

Instructions

In a large pot, add water to cover potatoes plus 1 inch. Add 1 teaspoon salt, and bring to a boil. Lower the heat, cover and simmer until the potatoes are tender, about 10 minutes. Drain potatoes into a colander. Set aside.
In a large bowl, mix the sugar, vinegar, mayonnaise and mustard. Add the celery, peppers and onion. Stir to coat. Stir the potatoes into the dressing.
Fold the chopped eggs until combined. Add salt, to taste.
Refrigerate, at least one hour. Serve chilled, and garnish with Cajun seasoning.

Notes

You can substitute stone-ground mustard for Creole mustard, if needed.