Creole-style Potato Salad
I’m a big fan of potato salad… either German-style (warm with a vinegar dressing) or traditional with a mayonnaise based dressing. I also love Creole-style potato salad to go with ribs! It’s also great with burgers.
This recipe serves two but it is easily multiplied for more servings.
1/2 pound Yukon gold or Red Bliss potatoes, scrubbed and cut into 1/2-inch pieces
2 tablespoons minced red onion (or scallions)
1/4 cup finely diced celery
1/4 cup finely diced red or green pepper
2 teaspoons apple cider vinegar
1/2 teaspoon granulated sugar
2 tablespoons Creole mustard
1/3 cup mayonnaise or more to taste
1 hard cooked egg, chopped
Coarse kosher salt
Freshly ground black pepper
2 teaspoons caraway seed
Creole/ Cajun seasoning, for garnish
Freshly minced parsley, for garnish
Place the potatoes in a saucepan and cover with cold water. Add one teaspoon of salt. Bring to a boil, reduce heat, and cook until the potatoes are fork-tender, about eight to 10 minutes. Drain and reserve.
Combine the onion, celery, pepper, vinegar, sugar, mustard and mayonnaise in a small bowl. Stir well.
Gently fold the mayonnaise mixture into the potatoes while the potatoes are still warm. Stir to combine. Season with salt and pepper. Fold in the chopped egg and caraway.
Cover and refrigerate for at least one hour. Garnish with Creole or Cajun seasoning and fresh parsley for service.
(What’s the difference between Cajun and Creole seasoning? They are pretty much the same: paprika, salt, garlic powder, onion powder, cayenne, oregano and thyme. Cajun seasoning usually adds black pepper, chili powder (or crushed red pepper), dried basil and crumbled bay leaves. Every cook has their own recipe for the different blends. I avoid the commercial blends, for me, they have too much salt.)
