Cajun Style Potato Salad
Bursting with bold flavors and vibrant colors, this Cajun Style Potato Salad takes the classic side dish to the next level with a zesty Southern twist. Tender red potatoes, left with their rustic skins on, are perfectly paired with hard-boiled eggs, crisp celery, and sweet red bell peppers for a delightful mix of textures. A creamy dressing made with tangy Dijon mustard, rich mayonnaise, and a generous hit of Cajun seasoning adds the signature spice, while fresh parsley and green onions provide a pop of freshness. With a touch of pickle relish and a hint of smoky paprika in every bite, this potato salad is the ultimate crowd-pleaser for barbecues, picnics, or any casual gathering. Ready in just 35 minutes and best served chilled or at room temperature, this recipe’s unique fusion of flavors guarantees your side dish will steal the spotlight.
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Recipe Information
Ingredients
- 2 lbs Red potatoes
- 4 large Eggs
- 1 cup Mayonnaise
- 2 tbsp Dijon mustard
- 2 tsp Cajun seasoning
- 1 tsp Paprika
- 1 tsp Garlic powder
- 2 stalks Celery
- 1 medium Red bell pepper
- 3 stalks Green onions
- 2 tbsp Fresh parsley
- 2 tbsp Pickle relish
- 1 tbsp White vinegar
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Wash and scrub the red potatoes thoroughly. Cut them into bite-sized chunks, leaving the skin on for texture and flavor.
Place the potatoes in a large pot of salted water and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
While the potatoes cook, place the eggs in a small pot of water and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes. Drain the eggs, cool in an ice bath, peel, and chop into small pieces.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, Cajun seasoning, paprika, garlic powder, white vinegar, salt, and black pepper to create the dressing.
Dice the celery and red bell pepper into small, uniform pieces. Thinly slice the green onions and finely chop the fresh parsley.
Add the cooked potatoes, chopped eggs, celery, red bell pepper, green onions, parsley, and pickle relish to the bowl with the dressing. Gently mix until everything is evenly coated.
Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Serve chilled or at room temperature as a side dish. Garnish with an additional sprinkle of paprika and fresh parsley, if desired.
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.9 g | 256% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 4357 mg | 189% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 27.1 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 312 mg | 24% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4688 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
