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.
Print
Pin
Servings: 6
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.
Click here to follow on Instagram @asprinklingofcayenne