Creole mustard is a stone-ground, seed-studded mustard with a spicy, pungent punch and coarse texture that enhances potato salad. A few spoonfuls can add bold flavor and Creole character to the dish. Begin with about 1/3 cup of Creole mustard per 3 pounds of potatoes and mix it with mayonnaise to form a dressing. Toss the dressing with potatoes, hard-boiled eggs, celery, and other mix-ins, taste, and increase mustard for more heat. Use extra mayonnaise to mellow excess spice. Store-bought options like Zatarain's and numerous recipes allow easy sourcing or DIY.
In case you haven't been lucky enough to try it, Creole mustard is a stone-ground version of the condiment with visible mustard seeds that pack a punch. If you've ever visited New Orleans, where Creole cuisine is a staple, you might have tasted the brown mustard on sandwiches like po'boys. Its flavorful punch and coarse texture are exactly why it will elevate potato salad with just a few spoonfuls, depending on the size of the batch and the desired spice level.
Instead, start with about ⅓ cup for every 3 pounds of potatoes in the dish. Combine the Creole mustard with other ingredients like mayonnaise to create a dressing before it's tossed with the potatoes, hard-boiled eggs, and other ingredients like celery. Taste it, then add more Creole mustard if you want a stronger flavor profile. And if you happen to feel like there's too much, offset that flavor with extra mayonnaise.
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