Description
A flavorful Creole Ranch Potato Salad combining tender Yukon Gold potatoes with a zesty Creole-style ranch dressing, enhanced with celery, scallions, sweet or dill pickles, and a perfect blend of Creole seasoning and smoked paprika. This salad offers a creamy, tangy, and slightly spicy twist on the classic potato salad, perfect for gatherings, picnics, or as a hearty side dish.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold Potatoes, diced
- 1 tablespoon white vinegar
Vegetables
- 3 sticks celery, chopped
- 1/3 cup scallions or red onions, chopped
- 1/2 cup sweet or dill pickles, chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup Tony Chachere’s Creole-Style Ranch Salad Dressing
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon hot sauce (optional)
Instructions
- Cook the Potatoes: Cut the Yukon Gold potatoes into small, uniform bite-sized pieces. Place them in a large pot without salting the water, ensuring they are covered by about 1 inch of water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a knife, approximately 15-20 minutes.
- Prepare the Dressing: While the potatoes cook, thoroughly mix the mayonnaise, Tony Chachere’s Creole-Style Ranch Salad Dressing, Tony Chachere’s Original Creole Seasoning, smoked paprika, garlic powder, and hot sauce (if using) in a small bowl until smooth. Refrigerate the dressing until needed.
- Drain and Vinegar Toss: Once the potatoes are tender, drain thoroughly and return them to the pot. Drizzle with white vinegar and gently toss with two spoons to combine. Allow the potatoes to cool for at least 20 minutes, during which they will remain warm.
- Prepare Vegetables: While the potatoes are cooling, chop the celery, scallions or red onions, and pickles. Add these to a large salad bowl, creating a crisp, fresh base for the salad.
- Combine Salad Ingredients: After the potatoes have cooled sufficiently (warm but not hot), add them to the salad bowl with the prepared vegetables and pour the chilled dressing over. Toss gently until the potatoes and vegetables are evenly coated with the dressing. Optionally, sprinkle a little extra Tony Chachere’s Original Creole Seasoning on top for added flavor.
- Serve or Chill: Serve the potato salad immediately for a warm and fresh experience, or cover with plastic wrap and refrigerate to let the flavors meld together more deeply prior to serving.
Notes
- Peeling potatoes is optional; Yukon Gold skin softens nicely and adds texture.
- Adjust the hot sauce quantity to suit your spice preference or omit for no heat.
- Letting the salad chill for a few hours enhances the flavor blend, but it also tastes great freshly made.
- If you prefer a tangier salad, increase the white vinegar slightly.
- Use fresh celery and crisp onions/scallions for optimal texture contrast.
