Warm Creole Potato Salad

Happy Mardi Gras Y'all...

I know Mardi Gras is a couple weeks away but folks, I'm a plum heels over head, up to my armpits and neck, right slap in the middle of our busiest part of the year - it's winding down the Carnival Season here in Mobile. Carnival season starts in November with the announcement of the the season's Debutantes and from then on, it's a full gallop to the finish line. Not that I am comparing these young ladies to fillies whatsoever, but I don't know how they maintain their stamina. Week after week, day after day with some going to two or more  social gatherings, parties and soirees within an evening. Grand, regal events where Mobile's finest of royalty gather within the season to down millions of glasses of who knows what along with plates and dishes of lots of good food to eat. Now I am not in the social crowd mind you, but I do deal in business and enjoy observing from the outside looking in... the fact that at the end of my work day as the parting is just starting, I get to walk away is fine with me.

So with that I give you a few photos of a delightful, very flavorful potato salad we enjoy that is really great all season but so darn good with the heavy pre-lenten foods of Mardi Gras.


Warm Creole Potato Salad
this is a small helping, only feeding about 4 folks - adjust for crowds

2 pounds red potatoes, washed and cut into quarters
1/4 cup diced celery
1 small onion, diced

Creole Dressing:
2 tablespoons white wine vinegar
1/4 teaspoon celery seed
1/4 teaspoon dried crushed tarragon
1 teaspoon lemon juice
1 tablespoon small capers
1 teaspoon granulated sugar
1 teaspoon Hungarian paprika
1/2 teaspoon sea salt
1/2 teaspoon dry yellow mustard
1/2 teaspoon mustard seed
1/4 teaspoon coarse ground black pepper
1/2 cup light olive oil

In a large pot of boiling salted water, cook the potatoes until tender but still firm, about 15 minutes. Drain and return to pot with heat turned to lowest setting, uncovered. Allow potatoes to dry for about 5 minutes. Remove from heat.

In a bowl, combine the ingredients for the dressing whisking in the oil as the last addition. Then stir in the celery and onion and pour this over the hot potatoes. Fold just enough to incorporate, cover and let set to meld flavors before serving,

Note: This is really great served with crumbled bacon on top, but then, I didn't have to tell you that, did I?


  1. holy cow this looks wonderful

  2. Oh this potato salad looks good, I love all your spices in here. One question, is the white wine dressing a certain brand or something you make yourself? My son went out to the Pro Bowl this year so he missed visiting your neck of the woods! But, it sounds like you're having a great time and cooking up a storm;-)

  3. We were just talking about potatoes. Between chocolate or potatoes....which could we live without forever. And I picked potatoes. See....look at your mouth-wateringly delicious side dish here. Want!!

  4. Wow these look fabulous love the flavors, warm creole sounds great!

  5. This salad and all the festivities down there are what's happening. I'd love to be down there in the thick of things

  6. @Pacheco Patty - thanks for allerting me of my error, it now reads 'white wine vinegar', not dressing... guess I was too tired to write up a recipe...

  7. Wow, is it Carnival time already? How time flies….

    That potato salad dresssing sounds reallly nice, with an interesting combiation of sweet and sour and spicy.

  8. Haha, you did not have to tell me that it's good with bacon on top!! Hope you survive the season dear Drick - wish I could be there to help! : )


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