Description
Cajun Potato Salad is a creamy, flavorful side dish featuring tender boiled potatoes mixed with crunchy vegetables and a bold, spicy Cajun-seasoned dressing. This slightly spicy and tangy salad pairs perfectly with grilled meats, seafood, barbecues, and summer gatherings, bringing a vibrant Southern twist to a classic favorite.
Ingredients
Potatoes
- 2 lbs Yukon Gold or russet potatoes, peeled and cubed
Dressing
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1–2 teaspoons Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Salt to taste
Vegetables and Extras
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- ¼ cup finely diced green bell pepper
- 2 hard-boiled eggs, chopped
- 1 tablespoon chopped fresh parsley
- 2 green onions, sliced (plus additional for garnish)
Instructions
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10–12 minutes, or until the potatoes are fork-tender but still firm enough to hold their shape. Drain the potatoes and let them cool slightly.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, Cajun seasoning, garlic powder, paprika, and black pepper until well combined.
- Combine Ingredients: Add the warm potatoes to the dressing, along with the finely diced celery, red onion, green bell pepper, chopped hard-boiled eggs, parsley, and sliced green onions. Gently toss all the ingredients until the potatoes are evenly coated with the dressing.
- Season to Taste: Taste the salad and adjust salt and Cajun seasoning as desired to balance the flavor and heat level.
- Chill: Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld and to serve it chilled.
- Serve and Garnish: Before serving, garnish with additional green onions or fresh parsley if desired for extra color and flavor.
Notes
- Avoid overcooking the potatoes to prevent the salad from becoming mushy.
- Adjust the amount of Cajun seasoning to match your preferred spice level.
- Yukon Gold potatoes are recommended as they hold their shape better in the salad.
- For extra heat, add a pinch of cayenne pepper or diced jalapeño to the dressing.
- Store leftover potato salad in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish, Salad
- Method: Boiling
- Cuisine: Cajun, American
