What is Cajun Potato Salad?
To avoid confusion, this isn’t a classic Cajun dish, but rather potato salad seasoned with a Cajun seasoning blend to give it a ton of spicy, smoky, herb-filled flavor. In addition to adding a hefty dose of herbs and spices, I used spicy Creole mustard and a dash or two of hot sauce in the dressing to really take it over the top. I also added a handful of chopped and green onion to keep that Cajun flavor theme going. This potato salad is just PACKED with flavor!
What Kind of Potatoes to Use
Usually, I like a waxy potato like Yukon Gold or red potatoes for a potato salad, but for this Cajun Potato Salad recipe I used softer Russet potatoes. I like the way the Russet potatoes kind of break down and half-mash as you mix them with the dressing. If you do want to use Yukon Gold or red potatoes, make sure to cut them into smaller pieces so you get a nice potato to dressing ratio once mixed together.
What to Serve with Cajun Potato Salad
This flavorful potato salad is the perfect side dish to go with grilled or BBQ meat, or to take with you to a summer BBQ or potluck. Serve it along side Slow Cooker Pulled Pork, Red Beans and Rice, Roasted Bratwurst with Peppers and Onions, Baked Chicken Drumsticks, or Quick BBQ Chicken. And don’t forget to make some Collard Greens to go along with it!
Cajun Potato Salad is creamy, spicy, smoky, and absolutely packed with flavor! It’s the perfect side dish for any summer gathering.
Servings: 6 1 cup each
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Ingredients
Cajun Seasoning*
Potato Salad
Instructions
- Combine the herbs and spices for the Cajun seasoning and set aside.
- Peel and dice the potatoes into ½-inch cubes. Place the cubed potatoes in a large pot, sprinkle 1 tsp salt over top, then cover with water.
- Place a lid on the pot and bring it up to a boil over medium-high heat. Once boiling, reduce the heat slightly and continue to boil the potatoes until they are very tender (about 8 minutes, test with a fork). Drain the potatoes in a colander and rinse briefly with cool water.
- While the potatoes are boiling, prepare the potato salad dressing so the flavors have some time to blend. In a bowl, stir together the mayonnaise, mustard, red wine vinegar, hot sauce, sugar, and the prepared Cajun seasoning. Set the dressing aside.
- Chop the hard boiled eggs, finely dice the celery, slice the green onions, and chop the parsley.
- Once the potatoes are mostly cooled, transfer them to a large bowl with the eggs, celery, green onion, and parsley. Pour the dressing over top, then stir until everything is well combined. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or chill until ready to eat.
Notes
*In place of the homemade Cajun seasoning, you can use about 1 Tbsp store-bought Cajun seasoning. Make sure to check if the seasoning contains salt and if it doesn’t, you’ll need to add salt to the potato salad dressing.
Nutrition
Serving: 1Cup Calories: 441kcal Carbohydrates: 37g Protein: 7g Fat: 30g Sodium: 732mg Fiber: 3g
How to Make Cajun Potato Salad – Step by Step Photos
Peel and dice 2.5 lbs. russet potatoes into ½-inch pieces. Place the potatoes in a pot and sprinkle 1 tsp salt over top. Cover the potatoes with water, place a lid on the pot, and bring the potatoes up to a boil over medium-high heat. Once boiling, turn the heat down slightly and continue to boil the potatoes until very soft, about 8 minutes (test with a fork–the potato should pierce easily). Drain the potatoes in a colander and rinse briefly with cool water.
For the Cajun seasoning, combine 1 tsp smoked paprika, ½ tsp dried thyme, ½ tsp dried oregano, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ¾ tsp salt.
While the potatoes are boiling, prepare the potato salad dressing so the flavors have time to blend a bit. Add 1 cup mayonnaise, 2 Tbsp Creole mustard, 1 Tbsp red wine vinegar, the prepared Cajun seasoning blend, ½ tsp hot sauce, and ¼ tsp sugar.
Stir the dressing ingredients together until smooth. Set the dressing aside.
Hard boil two eggs. I like to use my soft-boiled egg method, but increase the simmer time to 12 minutes, but you can also boil them using a traditional hard-boiled egg method. Cool the eggs, then chop them into small pieces.
Chop two stalks of celery into small pieces, slice three green onions, and finely chop about 2 Tbsp parsley.
Add the cooled potatoes, eggs, celery, green onion, and parsley to a large bowl. Pour the dressing over top.
Stir until everything is evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt, hot sauce, or other seasonings to your liking.
Recipe by Cook Good Recipes
