Cajun Potato Salad

Make this creamy and super delicious cajun potato salad in under 30 minutes. This classic Louisiana-style potato salad can be served for get-togethers, potlucks, picnics, brunches, or summer BBQ.

If you are someone who loves a good salad for your daily meals, then here are some more refreshing salad recipes – 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
• Ingredients
• How to make Cajun Potato Salad?
• Serving Suggestions
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About This Recipe

Cajun potato salad is a creamy and wholesome salad recipe which is also known by the name of 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 just have this salad for my light dinners or even for my go-to meals on busy days.

Along with boiled potatoes, it has eggs, onion, bell pepper, celery, and dill pickle radish. This mixture is then mixed with a creamy and smooth dressing prepared with some of the most flavorful ingredients including cajun seasoning, which makes this salad a notch level higher.

You can add more creaminess to the salad, by lightly mashing the potatoes instead of cutting them in the salad. This rich and filling salad can be served for get-togethers, potlucks, picnics, brunch, or even summer BBQs.

This Cajun Potato Salad is,

• Creamy
• Filling
• Easy to make
• Delicious
• Comforting

Ingredients

For the Salad – To make the salad, you will need a few ingredients such as potatoes, eggs, onion, celery, bell pepper, dill pickle radish, and green onions.

I prefer to use russet potatoes, as they are starchy and make the salad super creamy. But you can go ahead and add in any potato that you have at home. You can also use red and yellow potatoes, as they are firmer and hold their shape.

Hard boil the eggs and cube them. You can also boil them soft for a creamier salad.

Onion, celery, and bell pepper add a nice bite and crunchiness to the salad. You can either add both – yellow and red or either of them. Bell Peppers also adds a slight hint of sweetness to the salad.

Lastly, dill pickle relish gives this salad a spicy tangy taste, which tastes even better with all the other ingredients. Can’t find dill pickle relish, use sweet relish or pickle instead.

You can also add in some crisp bacon, for an added taste.

For Dressing – This salad needs a creamy and rich dressing which is prepared with a combination of cajun seasoning, creole mustard, 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 dependending on how spicy you want the dressing to be.

A pop of creole mustard really enhances the flavor when mixed with mayo, seasonings, and lemon juice. Use yellow mustard if creole mustard is not available. Use freshly squeezed lemon juice for the best flavor.

How to make Cajun Potato Salad?

Wash 2 lbs (900 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.

Transfer the cubed potatoes and 4 large eggs to a large pot and cover with water.

Keep the pot on high heat and bring the water to a rolling boil. Set the heat to low and cook uncovered for 10 minutes.

Remove the eggs after 10 minutes using a slotted spoon.

Cook the potatoes until they are tender (another 2-3 minutes). You can check it by inserting a kitchen knife or fork and it should slide through easily. Do not overcook otherwise the potatoes will become mushy.

Drain the water and 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 onion, ½ cup chopped celery, ½ cup diced red and yellow bell pepper, ½ cup dill pickle relish, and ¼ cup chopped green onion to a large mixing bowl and mix everything well using two large spoons.

Mix 1 tbsp cajun seasoning, 2 tbsp creole mustard, ¾ cup mayonnaise, 1 tbsp lemon juice, salt, and pepper in another medium-size mixing bowl.

Pour the dressing over the salad and mix everything well.

Chill the salad for at least an hour before serving.

Serving Suggestions

You can serve this potato salad 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.

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