Thursday, March 22, 2012

Zatarain's Creole Mustard Potato Salad

For St. Patrick's Day I cooked corned beef and cabbage.  Though I'm not Irish, I relish any opportunity to celebrate with food.  Corned beef is something we prepare several times a year.  Usually I serve a macaroni or yellow potato salad alongside the beef, but this time I was craving something with a little kick.

Enter Zatarain's recipe for Creole Mustard Potato Salad.

3 pounds red potatoes
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup ZATARAIN'S® Creole Mustard
1/2 teaspoon ZATARAIN'S® Creole Seasoning
1/2 teaspoon sugar
1 1/2 cups diced tomatoes
1/2 cup crumbled cooked bacon (optional)
2 tablespoons thinly sliced green onion (I didn't have green onion so added crisp, diced celery)


1. Place potatoes in lightly salted water to cover in large saucepot. Bring to boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are fork-tender. Drain, then quarter potatoes.

2. Mix mayonnaise, sour cream, Creole Mustard, Creole Seasoning and sugar in large bowl until well blended. Add warm potatoes; toss to coat well. Add tomatoes, bacon and green onion; toss lightly. Cover.

3. Refrigerate at least 2 hours or until ready to serve.

Nutritional Info per 1 serving

Calories: 159Sodium: 295
Fat: 7Carbohydrates: 21
Cholesterol: 7Fiber: 2

Protein: 3

Thanks for stopping by and I hope you give this potato salad a try.

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