Baton Rouge-Style Potato Salad

1 Star2 Stars3 Stars4 Stars5 Stars 61 Ratings
  • Cook time icon 40 minutes Prep | 15 minutes Cooking
Baton Rouge Potato Salad


  • 3 lbs. red creamer potatoes, cooked in skins
  • Worcestershire sauce
  • Green jalapeño pepper sauce
  • 4 green onions, chopped using white and green part
  • 4 ribs celery, finely chopped
  • ¼ to ½ cup chopped red bell pepper, optional
  • ¼ cup chopped dill pickles or dill pickle relish
  • 4 hard-cooked eggs, peeled and chopped
  • ¼ cup chopped fresh flat-leaf parsley, can be mixed in or used as a garnish
  • ½ cup Duke's Mayonnaise
  • ¼ cup mustard
  • Red pepper, black pepper, and salt to taste
  • Paprika, for garnish


1. Peel the potatoes, cut into chunks and place them in a large bowl.

2. Shake 3-4 dashes each of Worcestershire sauce and green jalapeño pepper sauce over the potatoes.

3. Add all remaining ingredients and stir gently to combine. Garnish with a dusting of paprika.

Leave a Review


Also Try