Creole Potato Salad
Ingredients
Salad
- 2½ lbs. Yukon Gold or similar potatoes
- 2 hard boiled eggs, mashed with a fork
- 2 stalks celery, diced
- 3 scallions, thinly sliced
- 1 cup chopped ham
Dressing
- ¼ cup mayo
- ⅓ cup sour cream
- 2-3 T. creole mustard, or to taste
- ¼ t. liquid crab boil such as Zatarain's
- 3 T. pickle relish, sweet or dill
- 1 2 oz. jar diced pimentos, undrained
- 1 t. smoked paprika
- 1 t. Cajun or Creole seasoning, or to taste
- ½ t. each salt and pepper, or to taste
- a dash of honey, optional
- More paprika, chopped scallions, or chopped parsley for garnish, optional
Instructions
- Cook potatoes in lightly salted water until a paring knife with pass all the way through easily. Drain. You'll assemble the salad while the potatoes are still warm.
- While the potatoes cook stir the dressing ingredients together. Taste and adjust seasoning if needed. Potatoes are bland, so the dressing should be highly seasoned.
- As soon as they are just cool enough to handle, peel the potatoes. Cut in 1" chunks.
- Combine the potatoes, celery, scallions and ham. Add the dressing and toss well. Top with paprika, parsley, and/or scallions if you like. Serve chilled.