Description
This Classic Cajun Potato Salad is a flavorful twist on the traditional potato salad, featuring tender red potatoes coated in a creamy, zesty dressing with a kick of cayenne and paprika. Mixed with crunchy bell pepper, celery, green onions, and hard boiled eggs, it makes a perfect side dish for picnics, barbecues, or casual dinners.
Ingredients
Vegetables & Herbs
- 2 pounds red potatoes
- 1/2 bell pepper, diced (or use a jalapeno for extra heat)
- 1 stalk celery, diced
- 1 tablespoon chopped green onion
- 1 tablespoon chopped parsley
Dressing & Seasonings
- 3/4 cup mayonnaise
- 1/4 cup Creole mustard (or use whole grain mustard, adjust more to taste)
- 2 teaspoons cayenne pepper
- 1 teaspoon paprika
- Salt and black pepper to taste
Other Ingredients
- 6 hard boiled eggs, chopped
Instructions
- Boil Potatoes: Place the cubed red potatoes in a pot and cover them with water. Add a pinch of salt to the water and bring it to a boil over medium-high heat. Boil the potatoes for about 10 minutes or until they are fork tender but still hold their shape. Drain the potatoes and allow them to cool slightly.
- Prepare Dressing Mixture: In a large mixing bowl, combine the diced bell pepper, celery, chopped green onion, and parsley. Add the mayonnaise, Creole mustard, cayenne pepper, paprika, salt, and black pepper. Stir everything together until well blended to create a creamy and spicy dressing.
- Add Potatoes: Add the cooked and slightly cooled potatoes into the bowl with the dressing. Gently stir to ensure all the potatoes are evenly coated with the creamy Cajun mixture.
- Incorporate Eggs: Fold in the chopped hard boiled eggs carefully. You can choose to lightly mash the salad for a smoother texture or leave it chunky depending on your preference. Mix well to combine all ingredients harmoniously.
- Adjust Seasoning & Chill: Taste the potato salad and adjust the salt and pepper to your liking. You can serve immediately or cover and refrigerate the salad to serve chilled, which helps meld the flavors beautifully.
Notes
- Using red potatoes helps the salad maintain a firm texture after boiling.
- For extra heat, substitute bell pepper with jalapeno or add more cayenne pepper.
- Adjust mustard quantity based on your desired tanginess.
- Can be made a few hours ahead and refrigerated; flavors improve when chilled.
- Perfect side dish for summer barbecues, picnic meals, and potlucks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Cajun
