Creole Potato Salad

Name: Creole Potato Salad
Yield: feeds 6
Ingredients: 2 pounds red potatoes; 4 hard-cooked eggs, peeled and chopped; 1/2 cup minced red onion; 1 cup diced celery; 4 cloves garlic, minced; 2 teaspoons Creole Seasoning (page 167); 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 cup mayonnaise; 1/2 cup Creole mustard (preferably Zatarain’s) or spicy brown mustard; 1 teaspoon brown sugar; 4 strips cooked bacon, crumbled (optional)

January 24, 2012

We make this salad every Sunday at the restaurant. I like to cook the potatoes til they’re soft so the dressing can penetrate deeply. But the true secret to our potato salad is the Zatarain’s mustard we have shipped up from New Orleans (see Resources, page 175). Sure, you can use another coarse-grain mustard, but once you’ve had a real Creole mustard, nothing else will give you satisfaction.

Recipe notes

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