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...
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.
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:
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:
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:
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:
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...
Main Dish Pairing Suggestions
Beef Stuffed Bell Peppers with Tomato Sauce
Cajun Smothered Chicken with Brown Gravy
Louisiana Garlic Stuffed Beef Roast
Cajun Potato Salad
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
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