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Cajun Potato Salad

Cajun potato salad with bold seasonings and a creamy, spicy dressing. Cubed red potatoes are boiled tender, tossed with peppers, celery, green onions, and chopped hard-boiled eggs, then chilled until the flavors meld.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed Cube into roughly 1-inch pieces for even cooking.
Creamy spicy dressing
  • 1 cup mayonnaise
  • 2 tbsp Cajun seasoning
  • 2 tbsp Creole mustard
  • 1 tbsp hot sauce
Vegetables and eggs
  • 1 bell pepper, diced
  • 1 celery stalk, diced
  • 0.5 cup green onions, sliced
  • 3 hard-boiled eggs, chopped
Seasoning
  • 0.25 Salt and pepper to taste Use to taste; start with a light hand and adjust after tossing.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil, then add cubed red potatoes and boil for 12 to 15 minutes, until tender. Transfer to a sheet pan and drain well, then let cool until no longer hot.
Make the creamy Cajun dressing
  1. In a bowl, mix mayonnaise, Cajun seasoning, Creole mustard, and hot sauce until smooth and evenly colored. Stir until no seasoning clumps remain.
Combine and season
  1. In a large bowl, combine cooled potatoes, diced bell pepper, diced celery, sliced green onions, and chopped hard-boiled eggs. Toss gently so the mix is evenly distributed.
  2. Pour the dressing over the potato mixture and toss well to coat everything. Keep tossing until the potatoes look glossy and the vegetables are lightly dressed.
  3. Season with salt and pepper to taste. Toss again briefly so the seasoning blends through the entire salad.
Chill before serving
  1. Refrigerate the Cajun potato salad for 2 hours. Cover and chill until cold, then serve straight from the fridge.

Notes

For best texture, cool the potatoes completely before dressing so the mayo doesn’t thin. Store covered in the refrigerator for 3 to 4 days; freeze is not recommended because the creamy dressing can break. For a lower-fat option, use light mayonnaise (texture will be slightly less rich but still creamy).