Creole Potato Salad

It’s the nearly the Fourth… and what do you think of besides fireworks? Picnic food! And an obvious picnic food is potato salad. One of our local grocery chains carries Creole Potato Salad at the deli counter and given my past experience with the creole/cajun moniker in the past, I was suspicious of it (to say the least)… but it’s so good! After eating heaping spoonfuls of it and breaking down what has to be its ingredient list in my head, I believe that this recipe closely approaches what our local store sells.

Creole Potato Salad (modified from Zatarain’s website)

2 ½ lbs boiled Yukon Gold or red skinned potatoes
¼ cup celery, finely diced
½ cup red or yellow onion, finely diced
1/2 medium bell pepper, finely diced
3 hard-boiled eggs, finely diced
1 teaspoon creole-style mustard
1 teaspoon chow chow (you may substitute hot dog relish or yellow mustard)
½ cup pickle relish
½ cup dill pickle, finely diced
¾ cup mayonnaise
¼ teaspoon Worchestershire sauce
creole seasoning to taste
black pepper to taste
Kosher salt to taste

Wash, peel and dice potatoes into ½ inch cubes. Cook until firm done. Pour cooked potatoes into strainer and rinse with cold water. Set aside into large mixing bowl. Prepare all chopped vegetables and add to the potatoes and mix thoroughly. Add remaining ingredients and mix for uniform consistency. Taste and adjust seasonings. Refrigerate and serve. Like all potato salads, this gets better as it sits, you may want to make it the night before your planned event. You may want to adjust seasonings one more time after the potato salad has chilled, spices tend to taste stronger when food is warm.

Technorati Tags: Creole, Food, New Orleans, recipe, Vegetarian