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    Apr 29, 2022 Modified: Apr 29, 2022by Lyn Corinne Liner This post may contain affiliate links.

    Cajun Potato Salad

    Jump to Recipe Print Recipe

    My Cajun potato salad has a super creamy base with pops of crunchy textures that you just can't get enough of, y'all. Peeled, chopped potatoes and eggs, boiled together in one pot. Then, mixed with mayo, Creole and yellow mustards, Cajun trinity veggies, fresh herbs, dried paprika and kosher dill pickles. Stirred til well combined, then ready to enjoy warm or chilled for a luscious treat that just gets better the longer it rests in the fridge. Yep and yay...

    A round white bowl filled with Cajun Potato Salad with flowers and a yellow and white napkin.

    Cajun potato salad has loads of creamy flavors and surprise crunchy textures.

    There's Really No Comparison, Y'all...

    In south Louisiana, potato salad is the side dish superstar that we use to inject the 'oomph' into our lunch or dinner offerings. Of course, we all eat it over our gumbos. It's a given around here. And, is expected to be served alongside the big gumbo pot and the small rice pot. Yep.

    However, we also have it at just about every food gathering throughout the year. From church fellowship dinners to holiday suppers to backyard get-togethers, potato salad is the one side dish that we native Louisianians just can't live without. 

    My version is of course filled with south Louisiana flavors and textures. The mayo base is ample, but not overpowering. And, the two-mustard combination really works well together in the Cajun potato salad. The pops of raw, finely chopped Cajun trinity bits really add a fun contrast to the dish. Finally, the roasted red peppers and kosher dill pickles round out the flavor profile finish, making this dish one you'll really want to keep on hand to 'wow' your guests away from the same, same old store-bought salad. Indeed. 

    Louisiana potato salad in a small white bowl atop a white saucer with a white and yellow napkin.

    Small portions of this Louisiana potato salad are perfect for serving on top of gumbo.

    How to Make Cajun Potato Salad

    Start by peeling and chopping the potatoes. Then, grab the rest of the ingredients: 

    Ingredients for Cajun potato salad.

    Peeled, chopped potatoes, eggs, Cajun trinity veggies, spices, fresh herbs, mayo and two types of mayonnaise are all you need to make this easy side dish recipe.

    Next, place the chopped potatoes and eggs into a large pot. Cover with water, then boil til the potatoes are fork-tender: 

    Potatoes and eggs in a large pot.

    Placing the chopped potatoes and eggs in the pot first helps you pour the perfect amount of water on top of them.

    After the potatoes are cooled and the eggs are chopped, pour all of the ingredients into a big bowl: 

    Chopped potatoes and eggs with mayo, spices and finely chopped veggies over them.

    Pouring all of the ingredients into a large bowl helps you see all of the ingredients clearly for the final two recipe steps.

    Finally, use a potato masher to mash half of the potatoes in the bowl. Then, stir all of the ingredients together until very well-combined: 

    A potato masher with mashed and chopped potatoes and other ingredients in a bowl.

    Mashing half of the potatoes gives optimal taste and texture to the dish.

    And that's it, y'all!

    This Cajun potato salad is really near and dear to my heart. In fact, it's one of my most requested potluck dishes. And, the one that people generally go on and on about the first time that they have it.

    This dish definitely has the customary creaminess that you crave. And, the additional ingredients all come together to create crunchy background textures that are wonderfully delightful. This Cajun potato salad is one of my favorite dishes. You can eat it year-round with pretty much anything. And, you can also make it with any type of potato that you have on hand. And, it's honestly just so beautiful, as well. So, it wins you just as many points for presentation as it does for taste. 

    Share this Cajun potato salad with those who always see the best in you, even when you're at your very worst. Much food love, and see y'all on the yum side...

    A round white bowl filled with Cajun Potato Salad with flowers and a yellow and white napkin.

    Main Dish Pairing Suggestions

    Cajun Sticky Chicken

    Beef Stuffed Bell Peppers with Tomato Sauce

    Cajun Smothered Chicken with Brown Gravy 

    Cajun Smothered Steak & Gravy 

    Louisiana Garlic Stuffed Beef Roast

    Creole Gumbo

     

    A round white bowl filled with Cajun Potato Salad with flowers and a yellow and white napkin.

    Cajun Potato Salad

    South Louisiana veggies, seasonings and condiments work together to create a soft, creamy Cajun Potato Salad with pops of exciting textures and flavors.
    4.72 from 7 votes
    Print Pin Rate
    Course: Side Dish
    Keyword: Cajun potato salad, Cajun potato salad recipe, louisiana potato salad, new orleans potato salad, potato salad for gumbo
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 6
    Author: Lyn Corinne Liner

    Ingredients

    • 6 cups potatoes, peeled and chopped
    • 4 eggs
    • ¼ cup finely chopped onion
    • ¼ cup finely chopped green bell pepper
    • ¼ cup finely chopped celery
    • 2 tablespoons jarred roasted red peppers, finely chopped
    • 3 chopped green onions, about ⅛ cup
    • 2 teaspoons chopped kosher dill pickles or dill pickle relish
    • 2 teaspoons fresh parsley leaves, chopped
    • ½ teaspoon paprika
    • 1 ½ teaspoons Creole mustard
    • 1 ½ teaspoons yellow mustard
    • ¾ cup mayonnaise
    • salt, black pepper, and cayenne pepper to taste

    Instructions

    • Place chopped potatoes and eggs in a large pot, then cover with at least two inches of water and add a pinch of salt.
    • Bring the pot to a rolling boil over medium-high heat.
    • Stir occasionally throughout the 15-minute or so process of boiling the chopped potatoes to fork tender.
    • Drain the potatoes and eggs over a colander.
    • Transfer the hot eggs carefully to a large bowl or pot situated in the bottom of the sink.
    • Let cold water run over the eggs in the pot or bowl until the eggs cool down, about 3 to 5 minutes.
    • Peel the eggs and rough-chop them into bite-sized pieces.
    • Add the potatoes, chopped eggs and remaining ingredients to a very large bowl.
    • Use a potato masher to mash half of the potatoes in the bowl.
    • Stir all of the ingredients until well-combined. Taste, and reseason with more salt, black pepper and cayenne pepper, if desired, before serving.

    Notes

    This Cajun potato salad recipe was originally published on May 11, 2018 and updated and republished on April 29, 2022. 
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