This classic Southern-style potato salad strikes the perfect balance of creamy, tangy, and flavorful—thanks to a generous combination of mayonnaise and yellow mustard in the dressing, plus a subtle kick from Tony Chachere’s Creole seasoning. It’s a crowd-pleasing side dish that’s right at home on picnic tables, at barbecues, potlucks, or family gatherings across the South.
Yukon Gold potatoes are the star here: they hold their shape well when cubed and boiled, while delivering a buttery texture and mild flavor that pairs beautifully with the bold dressing. Hard-boiled eggs add richness and protein, celery brings crunch, green onions contribute a fresh bite, and sweet relish provides just the right touch of sweetness to offset the tang.
Why This Version Stands Out
Many traditional Southern potato salads lean heavily on mayonnaise alone or use russet potatoes for a fluffier texture. This recipe, however, incorporates red wine vinegar for brightness, a hint of Creole seasoning for savory depth (a nod to Louisiana influences), and the dual mayo-mustard base for that signature tangy creaminess. It’s versatile too—if you prefer a smoother consistency, a light mash at the end does the trick without turning it into mashed potatoes.
Servings: 8 (as a side dish)
Prep Time: About 20 minutes
Cook Time: About 15–20 minutes
Chill Time: Recommended 1–2 hours (or overnight for best flavor)
Ingredients
- 3 lbs. Yukon Gold potatoes
- 1 tsp salt (for boiling water)
- 2 large eggs (chilled)
- ¾ cup mayonnaise
- 1 Tbsp yellow mustard
- 1 Tbsp sweet relish
- 1 Tbsp red wine vinegar
- ½ tsp Tony Chachere’s Original Creole Seasoning (or your favorite seasoned salt)
- ¼ tsp freshly cracked black pepper
- 2 green onions, thinly sliced
- 2 ribs celery, finely diced
Instructions
1. Prep the potatoes: Peel the Yukon Gold potatoes, wash them thoroughly, and chop into roughly 1-inch cubes. Rinse the cubes under cool water in a colander to remove excess starch. Transfer to a large pot and cover with cold water by about an inch. Add the 1 tsp salt.
2. Boil the potatoes: Bring to a boil over high heat. Reduce to a steady simmer and cook until fork-tender, about 10 minutes (test by piercing a piece—it should slide off the fork easily without falling apart). Drain in the colander and rinse immediately with cool water to stop the cooking and cool them down. Let drain well.
3. Cook the eggs: While the potatoes boil, place the eggs in a small pot and cover with cold water. Bring to a full boil over high heat, let boil for 1 minute, then remove from heat. Cover the pot and let the eggs sit in the hot water for 15 minutes. Drain the hot water and run cool water over the eggs to cool them completely. Peel and dice into small pieces.
4. Make the dressing: In a medium bowl, whisk together the mayonnaise, yellow mustard, sweet relish, red wine vinegar, Tony Chachere’s seasoning, and black pepper until smooth and well combined. Taste and adjust if needed (more mustard for tang or seasoning for savoriness).
5. Assemble the salad: In a large mixing bowl, combine the cooled, drained potatoes, diced celery, sliced green onions, diced eggs, and the prepared dressing. Gently fold everything together until evenly coated. For a creamier, less chunky texture, use a potato masher or fork to lightly mash some of the potatoes.
6. Finish and serve: Give it a final taste—add extra mustard, seasoning, pepper, or even a splash more vinegar if desired. Cover and refrigerate for at least 1 hour (or up to overnight) to let the flavors meld. Serve chilled or at room temperature.
Tips for Success
- Yukon Golds give a creamy, golden result, but russets work if you prefer a fluffier salad (they break down more easily).
- Tony Chachere’s adds a subtle Cajun/Creole flair with salt, garlic, pepper, and spices—substitute Lawry’s or plain seasoned salt if unavailable, but the Creole version elevates it.
- Make ahead: This salad tastes even better the next day as the flavors develop.
- Variations: Add a dash of paprika for color, chopped dill pickles for extra tang, or a bit of diced bell pepper for more crunch.
Enjoy this timeless Southern comfort food, it’s simple, satisfying, and guaranteed to disappear quickly at any gathering!