Cajun Potato Salad is a creamy, delicious potato salad flavored with Cajun seasoning, pickle relish, celery, and hard-boiled eggs.
Perfect for your next cookout, bbq, picnic, or potluck.
I love a good potato salad, but too often they are bland. Not this one. It has lots of kick to it.
What Makes Cajun Potato Salad Different?
Cajun Potato Salad is spiced up with some Cajun Seasoning. It also has a very creamy, almost mashed texture.
Consistency
This potato salad is best when you mash the potatoes up some so you have a combination of small potato chunks and mashed up potatoes. This makes the texture extra creamy and good.
Why Salt The Water
It is so important to salt the water when you cook potatoes. This will help keep the potato salad from being bland. Add at least 1 tablespoon of salt to the water. Salt not only acts to season the potatoes, but it raises the boiling point of the water which results in potatoes that are tender and creamier.
Type Of Potatoes
This recipe is best made with russett potatoes. You want a really creamy, almost mashed texture and consistency for Cajun Potato Salad and russett potatoes easily break apart.
Type Of Cajun Seasoning
You can use any Cajun seasoning or even Creole seasoning or you can make a homemade Cajun seasoning.
Add Hard-Boiled Eggs
This potato salad is full of hard-boiled eggs but you hardly notice them. The yolks are mashed together with the mayonnaise and give the potato salad some of its yellow color. The egg whites are finely chopped before being added.
More Potato Salad Recipes
- Southern Potato Salad
- Jalapeno Popper Potato Salad
- Sour Cream and Bacon Potato Salad
- Creamy Dill Potato Salad
- Loaded Ranch Potato Salad
- Caesar Potato Salad
Cajun Potato Salad
Equipment
Ingredients
- 3 pounds russett potatoes,, peeled and quartered
- 6 large eggs
- 1 1/3 cups mayonnaise
- 1 tablespoon yellow mustard
- 1/1 2 teaspoons Cajun seasoning
- 2 tablespoons dill pickle relish
- 4 green onions,, sliced
- 1 celery rib,, sliced
- salt and pepper
- paprika
- 1 tablespoon chopped fresh parsley
Instructions
- Place potatoes and eggs in a large pot and add enough water to cover them by at least 1 inch. Add about 1 tablespoon of salt.Bring to a boil. Let boil for 8 minutes and then remove the eggs and place them in a bowl of ice water.Continue to boil the potatoes until fork tender. (Should take about 20 to 25 minutes total depending on size of your potato pieces.)
- When eggs have cooled, peel them and separate the yolks from the egg whites.
- Place mayonnaise, mustard, and egg yolks in a medium bowl. Mash the yolks into the mayonnaise and stir to mix.
- When potatoes are cooked, drain them and transfer to a large bowl. Use a potato masher to break the potatoes up and mash them a little.
- Add mayonnaise mixture to potatoes and mix in.Stir in Cajun seasoning, pickle relish, celery, and green onions.
- Check for saesoning and season to taste with salt and pepper. You probably won't need much salt, but I recommend adding at least 1/2 teaspoon of black pepper.
- Sprinkle with paprika and parlsey and refrigerate at least 30 minutes before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
I happened to make this salad last week and it turned out amazingly creamy and delicious! Instead of using mayonnaise, I opted for yogurt, but next time I’ll give mayo a try because it adds a richer and juicier flavor to everything 🙂
xx Julianna from https://chi-nese.com/