Cajun Potato Salad Recipe
Creamy, tangy, and a little spicy, this Cajun potato salad brings bold flavor and crunchy veggies. Perfect for cookouts or make-ahead lunches.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 2 lb red potatoes cut into 1-inch chunks
- 1 tbsp kosher salt for boiling water
- 0.75 cup mayonnaise full-fat or light
- 2 tbsp Creole or Dijon mustard Creole preferred
- 1 tbsp apple cider vinegar
- 2 tsp Cajun seasoning plus more to taste
- 1 tsp hot sauce
- 0.5 tsp garlic powder
- 0.75 tsp kosher salt for dressing
- 0.5 tsp black pepper freshly ground
- 0.75 cup celery finely chopped
- 0.5 cup red bell pepper small dice
- 0.33 cup red onion finely chopped
- 0.33 cup dill pickles chopped, or relish
- 0.5 cup green onions thinly sliced, divided
- 6 oz hard-boiled eggs chopped
- 0.5 tsp paprika for garnish
Instructions
Preparation Steps
- Bring a large pot of water to a boil; stir in 1 tbsp kosher salt.
- Add potatoes; simmer until just tender, 10–12 minutes.
- Drain well; spread on a sheet pan to steam-dry for 5 minutes.
- Whisk mayonnaise, mustard, vinegar, Cajun seasoning, hot sauce, garlic powder, 3/4 tsp salt, and pepper.
- Fold warm potatoes into the dressing until evenly coated.
- Stir in celery, bell pepper, red onion, pickles, and most green onions.
- Gently fold in chopped hard-boiled eggs.
- Cover and chill at least 30 minutes to let flavors meld.
- Top with paprika and remaining green onions; adjust seasoning to taste.
- Serve cold or slightly cool.
Notes
Variation: Swap 1/4 cup of the mayonnaise with plain Greek yogurt for extra tang. For smokier flavor, add a pinch of smoked paprika or a splash of liquid smoke. Storage: Refrigerate in a covered container up to 3 days; stir and refresh with a squeeze of vinegar before serving.
This recipe is an original creation inspired by classic Cajun Potato Salad Recipe flavors. All ingredient ratios and instructions are independently developed.