Growing up, I wasn’t a fan of potato salad. I think it was the yellow mustard that turned me off; but as I grew up, I found that the more you put into the mix, the better it is. Also, I found that Creole mustard is the only way to go with potato salad. Recently, we went to New Orleans and brought home a jar of Arnaud’s Creole mustard. YUM!
2 pounds russet potatoes
2 pounds red-skin potatoes
4 eggs, boiled and mashed
1 ½ cup mayo
3 tablespoon Creole mustard
½ cup celery, chopped
1/2 cup bell pepper or banana pepper, chopped
½ cup sweet pickle relish
½ cup green olives, sliced
2 tablespoons green onion, chopped
Salt and pepper
Begin by boiling the potatoes in salted water until the skin begins to peel and they can be easily pierced with a fork. Drain the potatoes and remove the skin. Place in a large bowl with the boiled and mashed eggs, mayo, and mustard. Mash all together leaving the potatoes chunky and well combined. Fold in the celery, relish, olives, peppers, and green onions. Salt and pepper to taste. Let chill overnight before serving.
If the potato salad is dry the next day, add a hefty spoonful of mayo to the mix.