Louisiana Style Cajun Potato Salad Recipe
Servings: 4 people
Calories: 384kcal
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.
Print 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.
Notes
The recipe can be easily doubled or tripled if making it for a crowd.
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.
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.
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.
Nutrition
Calories: 384kcal | Carbohydrates: 35g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 516mg | Potassium: 804mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1260IU | Vitamin C: 48mg | Calcium: 52mg | Iron: 2mg