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Creole Potato Salad

Creole Potato Salad

The creole mustard really makes this salad sing. If you cannot find Creole mustard where you live, simply substitute any whole grain spicy mustard.

  • Yield: 8 servings


  • 5 cups peeled potatoes, cut into large chunks
  • 3 cups water, or to cover
  • 2 eggs
  • 1 1/4 teaspoon salt
  • 1 cup mayonnaise
  • 1/4 cup minced stuffed olives
  • 1/4 cup minced green bell peppers
  • 1/4 cup minced celery
  • 2 tablespoon minced onions
  • 2 tablespoon minced green onions
  • 1 tablespoon plus 2 teaspoons Creole mustard
  • 1 tablespoon minced parsley
  • 1 tablespoon minced dill pickle
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • Paprika or cayenne, for garnish, optional


  • Put the potatoes, water, eggs and 1 teaspoon salt in a large saucepan. Bring to a boil and cook until the potatoes are fork tender, about 10 minutes. Drain the potatoes and chill in the refrigerator. Cool the eggs by running under cool tap water. Peel and dice the eggs. Combine the remaining ingredients in a bowl and stir to blend. Fold in the chilled potatoes and diced eggs.

  • Garnish with paprika or cayenne pepper, if desired.