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Cajun Potato Salad

Cajun potato salad with bold, creamy dressing and a smoky-spicy kick. Cubed red potatoes are boiled until tender, then tossed with Cajun seasoning, Creole mustard, and hot sauce for a rich Louisiana-style side.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes cubed
Creamy Cajun dressing
  • 1 cup mayonnaise
  • 2 tbsp Cajun seasoning
  • 2 tbsp Creole mustard
  • 1 tbsp hot sauce
Vegetables and eggs
  • 1 bell pepper (1) bell pepper diced
  • 1 celery stalk (1) celery diced
  • 0.5 cup green onions sliced
  • 3 count hard-boiled eggs chopped
Seasoning
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil, then add the cubed red potatoes and boil until tender, about 10-15 minutes. Look for a fork to slide in easily with no resistance.
  2. Drain the red potatoes in a colander and let them cool at room temperature for about 10 minutes. You want them warm, not hot, so the dressing stays creamy.
Make the Cajun dressing
  1. In a bowl, mix mayonnaise, Cajun seasoning, Creole mustard, and hot sauce until smooth and evenly colored. The mixture should look thick with visible specks of seasoning.
Assemble the potato salad
  1. Combine the cooled red potatoes with bell pepper, celery, green onions, and chopped hard-boiled eggs in a large serving bowl. Stir gently so the eggs stay in chunks.
  2. Pour the Cajun dressing over the potato mixture and toss well until everything is coated. Keep tossing until no dry potato edges remain.
  3. Season with salt and pepper to taste and toss again. Stop when the flavor pops but the salad still tastes balanced.
Chill and serve
  1. Refrigerate the Cajun potato salad for 2 hours before serving. Chill until the dressing is set and the salad tastes thoroughly seasoned.

Notes

Pro tip: cool the boiled red potatoes to warm (not steaming hot) before mixing, so the mayonnaise dressing doesn’t loosen. Store covered in the refrigerator for up to 4 days; freeze is not recommended for best texture. For a lighter option, use light mayonnaise or a Greek-yogurt based mayo to keep the creamy Cajun flavor with less fat.