Creole Potato Salad
A creamy and flavorful potato salad featuring zesty pickles, crunchy veggies, and a delicious dressing, perfect for gatherings.
Ingredients
Main Ingredients
- 2 pounds red potatoes, cubed Ensure potatoes are fresh for the best flavor.
- 1 cup mayonnaise (preferably Halal) Opt for a creamy quality mayonnaise.
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 cup celery, diced
- 1 cup bell peppers, diced Any color bell peppers can be used.
- 1/2 cup green onions, chopped
- 1/2 cup dill pickles, chopped Gives the salad a tangy flavor.
- 1 teaspoon paprika For garnish and flavor.
- Salt and pepper to taste
Instructions
Preparation
- Put the cubed potatoes in a large pot of salted water. Bring to a gentle boil and cook until tender, about 10-15 minutes.
- Drain the potatoes and let them cool.
Mixing the Dressing
- In a large bowl, combine the mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Mix until smooth and creamy.
Combining Ingredients
- Once the potatoes have cooled, gently add them to the dressing and toss lightly to coat without mashing the potatoes.
- Fold in the diced celery, bell peppers, green onions, and dill pickles.
Final Touch
- Sprinkle with paprika for color and flavor.
- Cover and refrigerate for at least one hour before serving.
Notes
For variations, feel free to experiment with different vegetables like olives or jalapeños. Store in the refrigerator for up to 3-5 days.