Make This creamy and super delicious Louisiana Style Cajun Potato Salad in under 30 minutes using simple ingredients. This salad is perfect to serve for get-togethers, potlucks, picnics, brunches, or summer BBQs.
Here are some more salad recipes that you may like – Hawaiian Macaroni Salad, Strawberry Walnut Salad, Amish Broccoli Salad, Broccoli Apple Salad, Watermelon Feta Salad, and Traditional Greek Salad.
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About This Recipe
Cajun Potato Salad is a creamy and wholesome salad recipe that is also known by the name Louisiana potato salad, due to its popularity among Louisiana homes.
This classic and comforting salad is often prepared as a side dish for everyday meals, but there are days when I have this salad on its own for my light dinners or even for my go-to meals on busy days.
This rich and filling salad can also be served for get-togethers, potlucks, picnics, brunch, or even summer BBQs.
The recipe can be easily doubled or tripled if making it for a crowd.
Ingredients
For The Salad
To make the salad, you will need potatoes, eggs, onions, celery ribs, bell peppers, dill pickle relish, and green onions.
I like to use russet potatoes, as they are starchy, and make the salad super creamy. They also absorb the dressing better than the other potato varieties. But you can go ahead and use any variety of potatoes that are easily available to you.
You can also use red and yellow potatoes, as they are firmer and hold their shape well.
Onions, celery ribs, and bell peppers add a nice bite and crunchiness to the salad. I like to mix bell peppers as they give a lovely color to the salad. Bell Peppers also adds a slight hint of sweetness to the salad.
Dill pickle relish gives this salad a spicy tangy taste. If dill pickle relish is not available, then use sweet relish or pickle instead.
You can also add some chopped crispy bacon to this Louisiana potato salad for an added taste.
For The Dressing
The creamy and rich dressing is made using cajun seasoning, creole mustard sauce, plain mayonnaise, lemon juice, salt, and pepper.
Cajun seasoning adds a spicy flavor with a subtle earthiness. Make the cajun seasoning at home using my recipe or buy it. You can adjust the amount of seasoning depending on how spicy you want the dressing to be.
A pop of creole mustard sauce really enhances the flavor when mixed with mayo, seasonings, and lemon juice. Use yellow mustard sauce if creole mustard is not available.
Use freshly squeezed lemon juice for the best flavor.
How To Make Cajun Potato Salad
Wash 1 lb (500 g) russet potatoes and peel them using a vegetable peeler. You can choose to keep the skin on if you wish to. Cut the potatoes into ½-inch cubes.
Heat 4-5 cups of water in a large pot over medium-high heat.
Once the water comes to a boil, add the potato cubes and 4 eggs to the pan.
Reduce the heat to low.
Cover the pan with a lid and cook for 12-15 minutes or until the potatoes are fork-tender.
Note – You can check if the potatoes are cooked well by inserting a kitchen knife or fork inside a cube and it should slide through easily. Do not overcook otherwise the potatoes will become mushy.
Remove the eggs from the pan using a spoon.
Remove the pan from the heat and drain the water. Run the potatoes under cold water to stop the cooking process.
Peel the eggs and cut them into ½ inch pieces.
Add the cooked potatoes, chopped eggs, ¼ cup chopped onions, ½ cup chopped celery ribs, ½ cup diced red and yellow bell peppers, ¼ cup chopped dill pickle relish, and ¼ cup chopped green onions to a large mixing bowl.
Mix 1 tablespoon cajun seasoning, 2 tablespoon creole mustard sauce, ¾ cup plain mayonnaise, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper in another medium mixing bowl.
Pour the dressing over the salad and mix everything well.
Chill the salad for at least an hour before serving for the flavors to meld. Serve chilled or at room temperature.
Pro Tips By Neha
You can add more creaminess to the salad, by lightly mashing the cooked potatoes.
Cut the potatoes into same-sized cubes so they cook evenly.
To avoid a mushy salad, don’t overcook the potatoes.
Let the potato salad sit for at least an hour before serving to allow the flavors to meld together
if you want a bit more of a kick, add some cayenne pepper to the recipe.
Serving Suggestions
You can serve this potato salad chilled or at room temperature as a side dish for your summer BBQs, picnics, get-togethers, or brunches.
I like to serve it as a side dish with grilled chicken, baked tilapia, or pesto chicken, or sometimes on its own for a light dinner.
Storage Suggestions
This potato salad can be made ahead and stored, covered, in the fridge for up to 3 days. The flavors will actually meld and develop more as it sits, so if you have the time, make it a day or two in advance. Give it a good stir before serving.
I do not recommend freezing this potato salad as the potatoes will become mushy when thawed. If you must freeze it, place it in a freezer-safe container and use it within 2 months for best results. Let thaw in the fridge overnight before serving.
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Recipe Card
Louisiana Style Cajun Potato Salad Recipe
Ingredients
- 1 pound Russet potatoes (500 g)
- 4 large eggs
- ¼ cup chopped onions
- ½ cup chopped celery ribs
- ½ cup diced red and yellow bell peppers (½-inch pieces)
- ¼ cup dill pickle relish (or use chopped pickle)
- ¼ cup chopped green onions
- 1 tablespoon Cajun seasoning
- 2 tablespoons Creole mustard sauce (yellow mustard sauce also works)
- ¾ cup plain mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly cracked black pepper (to taste)
Instructions
- Wash the potatoes and peel them using a vegetable peeler. You can choose to keep the skin on if you wish to. Cut the potatoes into ½-inch cubes.
- Heat 4-5 cups of water in a large pot over medium-high heat.
- Once the water comes to a boil, add the potato cubes and eggs to the pan.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 12-15 minutes or until the potatoes are fork-tender.
- Note – You can check if the potatoes are cooked well by inserting a kitchen knife or fork inside a cube and it should slide through easily. Do not overcook otherwise the potatoes will become mushy.
- Remove the eggs from the pan using a spoon.
- Remove the pan from the heat and drain the water. Run the potatoes under cold water to stop the cooking process.
- Peel the eggs and cut them into ½ inch pieces.
- Mix Cajun seasoning, Creole mustard sauce, mayonnaise, lemon juice, salt, and black pepper in another medium mixing bowl.
- Pour the dressing over the salad and mix everything well.
- Chill the salad for at least an hour before serving for the flavors to meld. Serve chilled or at room temperature.
Did you make this recipe? Let me know!