Louisiana Potato Salad

Serve this crowd-pleasing side on its own or as a cooling foil to a hot bowl of gumbo.

Serves
10–12
Time
55 minutes, plus chilling

PHOTO: DOAA ELKADY • FOOD STYLING: JASON SCHREIBER • PROP STYLING: PAIGE HICKS

Published on December 16, 2025

In Cajun communities in Louisiana, gumbo is often served with potato salad. Opinions vary as to how, but some place a dollop on the side of their bowl or otherwise plop it right on top. This recipe makes enough to serve a party, but feel free to halve it for a smaller crowd.

Featured in “In Montreal and New Orleans, A French Holiday Celebration Endures” by Chantal Martineau and Kayla Stewart in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Ingredients

5 lb. Yukon Gold potatoes (14–15 medium)
1½ cups plus 2 Tbsp. mayonnaise
¼ cup plus 2 Tbsp. dill pickle relish
2 Tbsp. Creole seasoning
2 Tbsp. yellow mustard
1 Tbsp. kosher salt, plus more as needed
1½ tsp. cayenne pepper
6 hard-boiled eggs, finely chopped
4 medium celery stalks, finely chopped
1 medium onion, finely chopped
Finely chopped chives, for garnish

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Instructions

Step 1

To a large pot, add the potatoes and enough water to cover by 3–4 inches and bring to a boil. Turn the heat to medium and simmer until the potatoes are easily pierced with a knife, 20–25 minutes. Drain and transfer to a large bowl. Allow to cool slightly, then use your hands to remove the skins.

Step 2

Using the back of a wooden spoon, mash the potatoes coarsely. Add the mayonnaise, relish, Creole seasoning, mustard, salt, cayenne, eggs, celery, and onion and mix well. Season with more salt if needed. Refrigerate until chilled, 1–2 hours. Sprinkle with chives and serve.

To a large pot, add the potatoes and enough water to cover by 3–4 inches and bring to a boil. Turn the heat to medium and simmer until the potatoes are easily pierced with a knife, 20–25 minutes. Drain and transfer to a large bowl. Allow to cool slightly, then use your hands to remove the skins.
Using the back of a wooden spoon, mash the potatoes coarsely. Add the mayonnaise, relish, Creole seasoning, mustard, salt, cayenne, eggs, celery, and onion and mix well. Season with more salt if needed. Refrigerate until chilled, 1–2 hours. Sprinkle with chives and serve.