Creamy Cajun Potato Salad
Spicy, creamy and crunchy, this Cajun potato salad recipe is wonderfully bold and flavorful. Simple to make and a must have for any cookout this summer!
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Servings: 8 servings
Calories: 385kcal
Ingredients
- 3 pounds potatoes (Russets or Yukon Gold) (1.35kg)
- 6 eggs
- 1 cup mayonnaise (230g)
- 1/4 cup pickle relish (4 tablespoons)
- 1 tablespoon Dijon mustard
- 1 tablespoon Cajun seasoning
- 1 green bell pepper (diced)
- 1/2 red onion (diced)
- 3 celery stalks (diced)
Instructions
- Peel and chop the potatoes and place in a large pot of cold, salted water.
- Bring to a boil and cook til fork tender, but not falling apart. Drain and let steam too cool.
- Hard boil the eggs, let cool, and peel and chop.
- Chop the green bell pepper, red onion and celery.
- In a large bowl, whisk together the mayonnaise, pickle relish, mustard and Cajun seasonings.
- Add the cooked potatoes, eggs and veggies to the dressing and gently toss to combine.
Notes
- Start the potatoes in cold water and bring up to a boil. If you add them straight to boiling water they won't cook through properly.
- Cook the potatoes in salted water to add flavor right from the start.
- Take care not to overcook your potatoes. They should be fork tender but not falling apart.
- Let the potatoes cool before adding to the mayonnaise dressing.
- Taste before serving and adjust seasoning if needed. Different brands of Cajun seasoning mix will contain different ingredients. Some will be salty, others less so.
Nutrition
Calories: 385kcal | Carbohydrates: 34g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 341mg | Potassium: 836mg | Fiber: 5g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 46mg | Calcium: 48mg | Iron: 2mg