Creole Remoulade Potato Salad
A Louisiana classic meets a cookout favorite in this creamy Creole Remoulade Potato Salad, made with Blue Plate Mayo, Creole mustard, horseradish and plenty of zesty seasonings.
Prep Time:
20 mins.
Cook Time:
20 mins.
Yield:
6 cups
Ingredients
- 1 1/2 pounds Yukon gold potatoes
- 1/4 cup pickle brine
- 1 cup Blue Plate Mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup chopped green onions + extra for garnish
- 1 tablespoon prepared horseradish
- 1 tablespoon ketchup (or chili sauce)
- 1 tablespoon chopped fresh parsley
- 2 teaspoons Creole mustard
- 1 teaspoon red wine vinegar
- 1 teaspoon Creole seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika, divided
Directions
- Add the potatoes and pickle juice to a large pot of well-salted water; bring to a boil. Reduce the heat and cook at a brisk simmer until the potatoes are firm but easily pierced with a fork, about 20 minutes. Remove from the heat and let cool slightly.
- Make the remoulade sauce: In a large bowl, combine the mayonnaise, celery, green onion, horseradish, ketchup, parsley, mustard, vinegar, Creole seasoning, Worcestershire sauce and half of the paprika; mix well.
- Cut the potatoes into bite size pieces and add to the bowl; mix with the remoulade sauce until coated. Garnish with green onions and the remaining paprika.
- TIP: For best results, cover and refrigerate the potato salad for at least 1 hour to allow the potatoes to absorb all the flavors.
