Creole Red Potato Salad With Peppers
Serves: 10 - 12
  • 1.5 lbs. Red Potatoes, diced
  • 1.5 lbs. Yukon Gold Potatoes, diced
  • 2 Bell Peppers (any color works), chopped into small squares
  • 1 - 2 Fresh Jalapeños, seeded & diced
  • ¼ small Red Onion, thinly sliced & chopped
  • ½ cup chopped Flat Leaf Parsley + more for garnish
  • 1 tbsp. Apple Cider Vinegar (optional)
  • ¼ cup Buttermilk
  • ½ cup Mayonnaise
  • ½ cup Kitchen Crafted Creole Kitchen SPRD®
  • 3 Hard Boiled Eggs, cut in half
  • Smoked Paprika, for dusting eggs
  1. Wash and dice the potatoes and place them in a large pot covered with water. Bring to a boil and continue cooking for 15 - 20 minutes, or until tender. Drain and set aside to cool.
  2. While potatoes are cooling, cut the peppers, red onion, and flat leaf parsley. Then toss them together in a large mixing bowl.
  3. Whisk together the apple cider vinegar (optional), buttermilk, mayonnaise, and Kitchen Crafted Creole Kitchen SPRD® in a medium size bowl and set aside.
  4. Once cooled, gently toss potatoes with pepper mixture and pour creole mixture over the potato mixture. Stir until evenly coated.
  5. Place in the refrigerator for at least an hour before serving (ideally make a day ahead of time and let flavors mingle overnight).
  6. Prior to serving, top the dish with hard boiled eggs. Sprinkle with paprika and flat leaf parsley. Enjoy!
Recipe by Slice of Jess at