Recipe courtesy of Sam Carroll and Cody Carroll

Creole Potato Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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4 medium russet potatoes, peeled and diced

Kosher salt and freshly ground black pepper

4 hard boiled eggs, peeled and chopped

1 1/2 tablespoons Creole mustard

1 1/2 tablespoons yellow mustard

3/4 cup mayonnaise

3 tablespoons sweet pickle relish


  1. Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain well.
  2. Mix together the eggs, mustards, mayonnaise, pickle relish and some salt and pepper to taste in a large bowl. Add the drained potatoes and stir well to combine.