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My super creamy Cajun potato salad features finely chopped herbs and veggies that make this South Louisiana spin on a classic favorite unforgettably delicious, y'all!! The perfect side dish for a piping hot bowl of gumbo or fresh-off-the-grill chicken thighs, this year-round delicacy satisfies with bold, scrumptious flavors. Yep and yay...
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Cajun Potato Salad is South Louisiana Special
Cajun potato salad transforms the traditional American potato salad recipe into a tangy dish with a distinctive South Louisiana flavor profile. Incorporating ingredients such as Cajun trinity veggies, Creole mustard, and dried regional spices, each bite features a unique flavor profile indicative of classic New Orleans cuisine.
How This Recipe Stands Out From All the Rest
As the daughter of a bona fide Cajun mom, I've eaten locally-inspired potato salad all of my life. Therefore, I took my time and put a great deal of love and care into creating my own unique Cajun potato salad recipe. So, ALL of the components celebrate the food culture of my home state, including:
- The Cajun trinity veggies create the distinctive flavor profile base, also adding just the right amount of fresh-veggie crunch to each over-the-top creamy bite.
- My signature blend of Creole mustard and yellow mustard brings just the right amount of tang and zest.
- Just a bit of roasted red peppers adds a pop of beautiful color and a slight sweet, smoky element to the Cajun potato salad.
- Fresh parsley and green onions add the finishing brightness that makes all the individual flavors 'pop' into one super-fresh, spirited dish.
What to Serve with Cajun Potato Salad
- Chicken and sausage gumbo. Louisiana natives serve Cajun potato salad with ALL types of gumbo, including this one that's known for its earthy deliciousness.
- Cajun smothered chicken. One of the oldest and most beloved regional dishes, this Sunday dinner-style treat is complete when served with rice and potato salad.
- Crawfish etouffee. One of the most intriguing to out-of-town guests, this dish is the perfect blend of rustic and sophisticated.
- Cajun chicken bites. Regional dried spices are added to these pounded chicken pieces, a fast weeknight dish that pairs perfectly with straight-out-of-the-fridge Cajun potato salad.
- Louisiana garlic-stuffed beef roast. This extremely old and cherished Cajun dish tastes like it was made to be served alongside a fresh batch of potato salad. Try them together one time, and you'll see why!!
- Catfish courtbouillon. This is one of the most flavorful of all of the regionally time-honored dishes. Its richness is an ideal pairing for this side.
- Grilled boneless skinless chicken thighs. These melt-in-your-mouth thighs are charred in all of the right places, y'all! Their flavors go perfectly with this Cajun potato salad, which is honestly the only side you need.
- Cajun baked catfish. The flavors of these perfectly seasoned fillets are enhanced by this side dish, which you can serve cold alongside the fresh-out-of-the-oven fish.
Top Recipe Tips
- Chop the vegetables and herbs the night before you plan to make it to minimize prep time when you are ready to finish. Cover and refrigerate until ready to use.
- Toss the chopped, boiled potatoes in the dressing while they are still warm. This ensures that they will absorb more of the flavors of the other ingredients, yielding a tastier salad.
- Measure the potatoes on a digital food scale before using to ensure you use the right amount called for in the recipe.
Storage
You can only serve this New Orleans potato salad at room temperature when it's first made. Then, it must be covered and transferred to the refrigerator within two hours to prevent spoilage. Serve the leftover Cajun potato salad cold.
Ingredients & Substitutions
- Yukon gold, yellow, or russet potatoes are the best types to use in the Louisiana potato salad.
- Blue Plate mayonnaise is my go-to for this recipe and for all others I create on this blog. I love its super-creamy consistency and rich flavor, with just a hint of sweetness. That said, use whatever type of mayo that you have on hand, or go for Duke's if you're looking for the most similar substitute.
- The Cajun trinity veggies bring the distinctive New Orleans base flavor profile that makes this recipe legit. For best results, use all of them.
- Dill pickle relish is a pre-chopped ingredient that makes prepping this salad easier. You can also use chopped pickles, if desired.
- Creole & yellow mustards blend beautifully, bringing a South Louisiana-style tang to the Cajun potato salad that complements, not overwhelms, the other ingredients. Substitute any coarse ground mustard, like Country Dijon.
How to Make Cajun Potato Salad Step-by-Step
Place the chopped potatoes, eggs, and salt into the bottom of a large pot.
Cover with water, and place on the stove over medium-high heat.
Bring to a boil, and cook until the potatoes are tender and the eggs are hard-boiled.
Drain the boiled potatoes and the eggs over a colander. Let cool, then peel and dice the eggs.
Pour the ingredients for the dressing into the bottom of a large mixing bowl.
Stir until well incorporated.
Pour the chopped boiled potatoes and eggs over the dressing.
Finally, stir to combine.
And that's it, y'all!!
This Cajun potato salad has the customary creaminess that you crave. And, the trinity veggies, roasted red peppers, and herbs all come together to create crunchy background textures that are surprisingly and wonderfully delightful.
And this dish is honestly just as beautiful as it is delicious. So, it wins you just as many points for presentation as it does for its fantastic flavors. For sure!!
Share with those who are just as emotionally balanced as they are fun, feisty, and fearless. Much food love, and see y'all on the yum side...
This post was originally published on May 11, 2018, and was updated and republished on January 13, 2026.
Cajun Potato Salad
Ingredients
- 2 pounds potatoes, peeled and chopped Yukon gold, yellow, or russet potatoes are best
- 4 large eggs
- 1 teaspoon salt
For the Dressing
- 1 cup mayonnaise
- 2 teaspoons Creole mustard
- 2 teaspoons yellow mustard
- ¼ cup finely chopped onion
- ¼ cup finely chopped green bell pepper
- ¼ cup finely chopped celery
- 2 tablespoons chopped roasted red peppers
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley leaves
- ¼ cup dill pickle relish
- ½ teaspoon paprika
- salt, black pepper, and cayenne pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne
Instructions
- Place the chopped potatoes, eggs, and teaspoon of salt in the bottom of a large pot, then cover the pot with cold water.
- Bring the pot to a rolling boil over medium-high heat.
- Once a rolling boil is achieved, boil for 12 to 15 minutes, or until the potatoes are fork-tender and the eggs are hard-boiled. Stir occasionally.
- While the potatoes and eggs are boiling, pour all of the dressing ingredients into a large bowl and mix until combined. Set aside.
- Drain the potatoes and eggs over a colander.
- Cool the eggs, then peel and finely chop them.
- Stir the chopped eggs into the dressing mixture, then top with the cooled chopped potato pieces.
- Stir all of the ingredients until well combined. Serve warm immediately, or cover and refrigerate until use.
Video
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
Sounds wonderful!
Thanks, Elizabeth, it really is! 😊