Creole Smoked Potato Salad
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Unrated
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Prep Time
25 mins
-
Cook Time
3 hrs
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Resting Time, Chill Time, divided
1 hr 30 mins
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Total Time
4 hrs 55 mins
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Servings
8
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Calories
472 kcal
Creole Smoked Potato Salad
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This creole smoked potato salad may look like the classic, but don't let it fool you. Loaded with delicious creole flavors and a healthy dose of smoke, this is one potato salad recipe you'll want to make again and again!
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Ingredients
Potato Salad
- 3 pounds potato peeled and cut into ¾-inch chunks, Yukon gold variety
- ¼ cup neutral cooking oil generic cooking oil
- salt
- black pepper
- 2 tablespoons white wine vinegar
- 3 large egg chopped, hard boiled
- 1 rib celery diced
- ½ sweet pepper diced
- 2 tablespoons parsley minced, fresh
Dressing
- 1 ¼ cups mayonnaise
- ⅓ cup cornichons drained and chopped, or dill gherkins
- 4 green onions thinly sliced
- 1 tablespoon horseradish
- 1 tablespoon brown mustard or another mustard, spicy
- 1 tablespoon ketchup
- 2 teaspoons lemon juice
- 3 garlic minced, cloves
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Get out and measure your ingredients.
- Place diced potatoes inside a foil pan. Toss with oil until coated. Sprinkle with salt and pepper.
- Smoke at 200 degrees for 2-3 hours. Adjust potatoes periodically by shaking the foil pan lightly like my husband or use a spatula like I do!
- Until potatoes are tender when pierced with a fork.
- Place smoked potatoes in a bowl and carefully toss with vinegar until coated. Allow potatoes to sit at room temperature for about 30 minutes. Then, refrigerate until chilled, stirring about halfway through the chilling process. Usually another 30 to 45 minutes.
Making the Salad
- Combine mayo, cornichons, scallions, horseradish, mustard, ketchup, lemon juice, garlic, paprika, worcestershire sauce, sugar, salt and pepper.
- Whisk all ingredients in bowl until blended together.
- Add dressing to cold potatoes.
- Fold carefully until blended.
- Add eggs, celery, sweet pepper and parsley.
- Season with salt and pepper to suit your personal taste and stir until incorporated.
- Cover and refrigerate to allow flavors to meld together for at least 30 minutes.
- Serve.
- Every bite!
Notes
- Salad can be stored, covered, inside your fridge, for up to 2 days, including the day you made it.
- Keep your potatoes from turning brown while you slice and cube them by placing the cubed potatoes in a bowl of water.
- It's important to allow the potatoes to chill completely so that the remoulade remains thick and creamy. If the potatoes are hot, they'll cause the remoulade to break.
Nutrition Information
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Calories
472kcal
(24%)
Carbohydrates
33g
(11%)
Protein
7g
(14%)
Fat
35g
(54%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
18g
(106%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
85mg
(28%)
Sodium
446mg
(19%)
Potassium
820mg
(17%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
346IU
(7%)
Vitamin C
44mg
(49%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 446mg | 19% |
| Potassium | 820mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 44mg | 49% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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