Celestine Dunbar's Creole Potato Salad


Recipe courtesy of Celestine Dunbar, Dunbar's Restaurant, New Orleans

Serves 8



  • 5 pounds Irish potatoes
  • 6 hard-boiled eggs, chopped
  • 3 generous tablespoons sweet pickle relish
  • 1 generous tablespoon yellow mustard
  • 1 teaspoon black pepper (or to taste)
  • 1 tablespoon Creole seasoning-spice mix (or to taste)
  • 2 tablespoons dried parsley
  • 1/2 cup mayonnaise
  • Optional garnish: Sliced hard-boiled egg. Sprigs of fresh curly parsley


Creole Potato Salad

 Creole Potato Salad

Click image to enlarge


Peel and coarsely dice potatoes. Cook in boiling water until tender, about 20 minutes.  Drain.

In large bowl combine potatoes and remaining ingredients. Gently fold to incorporate. Allow to cool. Garnish with sliced egg and parsley. Serve at room temperature or chilled.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive