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Creole Potato Salad

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Prep: 10 min. •  Cook: 12 min. •  Serves: 8


  • 40-48 oz. Tasteful Selections™ potatoes, cubed (Recipe favorite: Ruby Sensation)
  • ½ c. mayonnaise
  • ½ c. Creole mustard
  • 1 tbsp. red wine vinegar
  • 1 tsp. salt
  • 1 tsp. prepared horseradish
  • ½ tsp. dried thyme
  • ¼ tsp. garlic powder
  • ¼ tsp. ground red pepper
  • 6 hard-cooked eggs, chopped
  • 1 medium-size sweet onion, diced


Cook potatoes in boiling salted water for 12 minutes, or until tender; drain and cool slightly.

While potatoes are cooking, stir together mayonnaise, Creole mustard and next 6 ingredients in a large bowl.

When potatoes are cool, add potato, egg and onion, tossing gently with mayo mixture.

Serve at room temperature or chilled.