Cajun Potato Salad
This zesty Cajun Potato Salad infuses classic creamy goodness with the bold spice of New Orleans. A vibrant medley of tender potatoes, crunchy veggies, and tangy dressing makes it the perfect crowd-pleaser for any casual meal or gathering.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
- Yield: 6 servings
- Category: Dinner
- Method: Boiling + Mixing
- Cuisine: American (Cajun-Inspired)
- Diet: Vegetarian
Ingredients
2 pounds waxy potatoes (like Yukon Gold or red potatoes)
3 green onions, thinly sliced
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon Cajun seasoning (see notes for DIY mix)
1/4 teaspoon cayenne pepper (optional for heat)
1 celery stalk, diced
3 hard-boiled eggs, chopped
Salt and pepper to taste
Instructions
Peel and quarter the potatoes. Place in a large pot and cover with cold water. Add a generous amount of salt and bring to a boil. Reduce heat and simmer for 10–12 minutes, until the potatoes are tender but not mushy. Drain and set aside to cool.
While the potatoes cool, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, Cajun seasoning, and cayenne pepper.
Once the potatoes are cool, gently stir in the cooled dressing along with diced celery, chopped eggs, and green onions. Taste and adjust seasoning with salt and pepper if needed.
Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
Ensure your Cajun seasoning doesn’t contain any pork-related ingredients or alcohol-based additives. You can make your own: Combine 2 tablespoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1 teaspoon dried thyme, and 1 teaspoon dried oregano.
For best results, serve chilled. Leftovers can be stored in an airtight container for up to 3 days.
Find it online: https://cookingwithramsay.com/cajun-potato-salad/