Ingredients
Equipment
Method
Preparation Steps
- Fill a large pot with water, add salt, and bring to a boil. Add the peeled and quartered potatoes and cook for 15 minutes until fork-tender.
- In a separate pot, boil the hard-boiled eggs for 10-12 minutes, then cool in an ice bath, peel, and chop.
- Drain the potatoes and allow them to cool before dicing.
- In a large mixing bowl, combine the cooled potatoes and chopped eggs, along with the diced green onions, chopped celery, and sweet relish.
- Add the minced garlic, Dijon mustard, and mayonnaise. Sprinkle in the Creole seasoning, salt, and pepper. Gently mix until well-coated.
- Transfer the mixture into a serving bowl, cover with plastic wrap, and refrigerate for at least an hour.
- Serve cold as a side dish at your family gathering or BBQ.
Nutrition
Notes
Cool the potatoes completely before mixing with mayonnaise to achieve a creamier texture. Refrigerate the salad for deeper flavors, and consider adding fresh herbs before serving.