Ingredients
Scale
- 4 large russet potatoes
- 4 hard-boiled eggs
- 1 green onion, thinly sliced
- ½ cup chopped celery
- ½ cup mayonnaise
- ¼ cup sweet pickle relish
- 1 tablespoon minced garlic
- 2 tablespoons dijon mustard
- 1 teaspoon creole seasoning
- salt and pepper to taste
- 1 strip bacon, fried and crumbled (optional for garnish)
Instructions
- Peel and cut the potatoes into chunks and place them in a medium saucepan. Cover with water by at least an inch, add salt, and cook until tender (about 10 minutes). Drain and let cool.
- Once cooled, combine the potatoes in a large bowl with chopped boiled eggs, green onion, and celery.
- In a separate bowl, mix together the mayonnaise, sweet relish, garlic, mustard, Creole seasoning, salt, and pepper.
- Pour the dressing over the potato mixture and gently mix until well combined. Adjust the seasoning to taste.
- Cover with plastic wrap and refrigerate until ready to serve.
- Garnish with additional green onions, crumbled bacon, and a sprinkle of Creole seasoning before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, let the potato salad chill in the fridge for at least a couple of hours before serving.
Feel free to add other mix-ins like chopped bell peppers or dill for additional freshness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg