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 mustard, and yellow mustard, Cajun trinity veggies, herbs, and spices. Stirred till 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...
I Like to Call it South Louisiana Sassified, Y'all...
Cajun potato salad incorporates the distinctive south Louisiana flavors and textures of the region into the traditional American mayonnaise-based side dish.
In my original version, the mayo base is ample, but not overpowering. And, the two-mustard combination works well together in this New Orleans potato salad. The pops of raw, finely chopped Cajun trinity bits add a fun contrast to the dish. Finally, the roasted red peppers and kosher dill pickles round out the flavor profile finish, making this recipe one you'll really want to keep close to hand to 'wow' your guests throughout the year. Indeed.
- You can use just about any type of potato that you have on hand. That said, I almost always use Yukon gold potatoes. They're super starchy and fall right apart in boiling water, which is exactly what I want them to do in this recipe.
- Cajun trinity veggies and roasted red peppers supply the bulk of the crunchiness in this Cajun potato salad. You'll definitely want to make the few-minute effort to incorporate them into the dish. Trust me.
- I always use chopped kosher pickles instead of relish. I like the texture much better. But, you can use relish if you'd like. There won't be much taste or texture difference.
- Chopped parsley and sliced green onions add the finishing herbal flavors and just a bit of texture.
- Yellow and Creole mustard make the perfect plays off of each other in this Louisiana potato salad recipe. It's honestly just not the same without them. If you can't get ahold of Creole mustard, substitute any coarse ground mustard that you can get. It won't have that New Orleans potato salad flavor pop, but it will be close and still over-the-top delicious.
- Mayonnaise adds the necessary creaminess to the Cajun-style potato salad.
- Last but not least, paprika adds that pop of color in each bite, and just a hint of smokiness.
How to Make Cajun Potato Salad
To begin, pour the chopped potatoes and eggs into the bottom of a large pot. Fill with water, and boil til the potatoes are tender, and the eggs are cooked through.
Meanwhile, chop the veggies and herbs. Add them to the bowl when the potatoes and eggs are drained and cooled to the touch.
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.
And that's it, y'all!!
This Cajun potato salad definitely 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 wonderfully delightful. 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 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...
How to Serve Cajun Potato Salad
Serve the Cajun potato salad warm right out of the bowl when you first make it. Then, cover it and store it in the fridge to serve cold every subsequent time. You can also microwave it a bit. But, be warned, it doesn't taste that good all the way heated up.
Keep the leftovers covered in the fridge for up to three days.
This is definitely a potato salad for gumbo, y'all. Here are some other main dish pairing ideas, as well.
Here are some other side dish recipes that hit the same spot as this one.
NOTE: This recipe was originally published on May 11, 2018. It was updated on April 29, 2022, and then again on July 15, 2022.
Cajun Potato Salad
- 6 cups potatoes, peeled and chopped
- 4 eggs
- pinch of salt
- 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
- Place the chopped potatoes and the eggs in a large pot, then cover with water and add a pinch of salt.
- Bring the pot to a rolling boil over medium-high heat.
- Boil for about 15 minutes, or until the potatoes are fork-tender and the eggs are cooked through.
- 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.
- Run cold water over the eggs in the pot or bowl until they cool down to the touch, about 3 to 5 minutes.
- Peel the eggs and rough-chop them into bite-sized pieces.
- Add the chopped potatoes, 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 season with salt, black pepper and cayenne pepper, if desired, before serving.
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.