Creole Potato Salad

This creole potato salad is outrageously delicious. And what’s funny is that I’ve been making it most of my life. Seriously! It was one of the first recipes I started making as a teenager and it’s been on consistent rotation ever since. It’s also one of those very special recipes that offers ultimate comfort. I think most people would agree to that! It’s creamy and zesty and has a lovely balance of flavor and texture. Shiitake bacon provides a savory crunch that takes it over the top.

When I first starting food blogging when I was living in NYC, I refined this recipe to make it what is is today: utterly divine. It was so good that I decided to put it in my debut cookbook Mississippi Vegan. The most shocking part of this potato salad is that it was only a few years ago that I found out that Tori Amos, my favorite musician in the world, also loves this potato salad! That should be reason enough for you to try it, wouldn’t you say?

WHAT MAKES THIS CREOLE POTATO SALAD DIFFERENT?

Oftentimes, I find that potato salad can be quite bland in the flavor department. But mine has a beautiful blend of creole flavorings like paprika, cayenne pepper, celery, green onions, and parsley which make it quite special. It also has some lemon juice and dijon mustard, offering a nice pop of tang and some diced carrots for a slight sweetness and crunch. Another crucial step to achieve maximum flavor is to boil the potatoes in seasoned water. This means to the pot of water, you’ll also add salt, vinegar, and a touch of sugar. This infuses the potato with deliciousness in each bite. Last, but certainly not least, shiitake bacon really makes the dish outstanding.

DON’T SKIP THE BACON!

If you are not into mushrooms, you could also try making my tofu bacon which would be incredible chopped up and sprinkled over top. (Whatever you do, please don’t skip the bacon, as I think it really makes the creole potato salad!) As for the rest of the garnishes, you can really do whatever you’d like. I think it’s nice to add some diced radish for a peppery pop of color, in addition to red onion, but they are not necessary. Lots of freshly cracked black pepper and green onions or chives always looks good on potatoes.

A FEW TIPS FOR THIS CREOLE POTATO SALAD

Here are a few more tips before I go.

1. You’ll want to add the potatoes to the pot of seasoned water before you turn the heat on. This allows for the potatoes to cook evenly (and not on the outside first and then on the inside which can make the texture a bit off).

2. When cooking the potatoes, you do want to make sure they are tender, so feel free to try a piece to see where they are at and adjust accordingly. I’d rather you error on the side of overcooking them than undercooking them. There is nothing worse than a hard potato in a salad like this.

3. Once the potatoes are done, please make sure they are cooled down before mixing them with the dressing. If you don’t, you run the risk of the mayo-based dressing breaking and then you will lose that beautiful creamy texture. Don’t do that.

There you have my creole potato salad, my friends! I hope that you love this recipe as much as I and Tori do…ha! It’s obviously a very special one to me, so please enjoy. If you do make it, let me know what you think in the comments below, and thank you for being here.

Happy cooking!

Timothy

Creole Potato Salad

mississippivegan This creole potato salad is outrageously delicious. And what’s funny is that I’ve been making it most of my life. Seriously! It was one of the first recipes I started… Recipes potato salad, summer recipe European

Serves: 6 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

8 cups peeled and cubed (1-inch) russet potatoes (about 2 pounds)
1 ½ tablespoons sea salt
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon olive oil

Dressing

1 cup vegan mayo
3 tablespoons Dijon mustard
3 tablespoons fresh lemon juice
3 tablespoons nutritional yeast
1 garlic clove, finely minced
2 teaspoons tamari or coconut aminos
1 teaspoon sugar
½ teaspoon freshly cracked black pepper
½ teaspoon crushed red pepper flakes
¼ teaspoon cayenne pepper
¼ teaspoon sweet paprika
Sea salt, to taste
½ cup chopped celery
¼ cup diced carrots, plus more for garnish
¼ cup diced red onion, plus more for garnish
3 tablespoons thinly sliced green onion, plus more to garnish

Optional Toppings

Small handful fresh parsley, chopped
Shiitake Bacon or Tofu Bacon, roughly chopped
Small handful radishes, diced 

Instructions

Prepare the potatoes: Fill a large pot with water. Add the potatoes, salt, sugar, and vinegar to the pot, cover, and bring to a boil. Boil until the potatoes are fork-tender, about 20 minutes. You want them to keep their shape, so don’t overcook them. Drain the potatoes in a colander and run cold water over them. Toss them in a serving bowl with the olive oil. Cover loosely and place in the fridge to cool thoroughly. If the potatoes are not completely cool, the dressing will break and become oily. No, ma’am!

Make the dressing: In a bowl, whisk together the mayo, mustard, lemon juice, nutritional yeast, garlic, tamari, sugar, black pepper, pepper flakes, cayenne, paprika, and sea salt to taste. Set aside.

Combine the salad: Once the potatoes have cooled, add the celery, carrots, red onion, green onion, and desired amount of dressing (I use it all!). Gently fold everything together. Add more salt as needed. Garnish with a sprinkling of the diced carrots and red onions, sliced green onions, and chopped parsley. Lastly, and this is optional, add as much shiitake bacon (or tofu bacon) as you can fit on top and serve.