Hot Cajun Potato Salad
Ignite your taste buds with this flavorful Hot Cajun Potato Salad, a bold twist on the classic picnic favorite. Featuring tender red potatoes pan-fried to golden perfection, this dish is infused with the smoky kick of Cajun seasoning, smoked paprika, and a zesty mustard-mayo dressing. Fresh celery, green onions, and red bell peppers add a satisfying crunch, while garlic and parsley round out the flavor profile with vibrant depth. Served warm, this spicy and savory potato salad is the perfect complement to grilled meats, hearty fish, or your next barbecue spread. Ready in under an hour, this crowd-pleaser brings a taste of Louisiana flair to your table, ensuring every bite is packed with irresistible aroma and spice.
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Recipe Information
Ingredients
- 2 lbs Red potatoes
- 3 tbsp Olive oil
- 2 tbsp Cajun seasoning
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Yellow mustard
- 3 tbsp Mayonnaise
- 1 tbsp Apple cider vinegar
- 2 stalks Celery
- 3 stalks Green onions
- 1 medium Red bell pepper
- 2 cloves Garlic
- 2 tbsp Fresh parsley
Instructions
Wash and cut the red potatoes into bite-sized chunks, leaving the skins on for texture and flavor.
Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat. Cook for 10-12 minutes or until just tender when pierced with a fork. Drain and set the potatoes aside.
While the potatoes are boiling, finely chop the celery, green onions, red bell pepper, and parsley. Mince the garlic.
In a small bowl, whisk together the olive oil, Cajun seasoning, smoked paprika, salt, black pepper, yellow mustard, mayonnaise, and apple cider vinegar to create the dressing.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the cooked potatoes to the skillet. Pan-fry them for 5-7 minutes, stirring occasionally, until golden and slightly crispy on the edges.
Transfer the warm potatoes to a large mixing bowl. Add the finely chopped vegetables (celery, green onions, red bell pepper, and parsley) along with the prepared dressing.
Gently toss everything together until the potatoes are evenly coated with the dressing and the vegetables are well distributed.
Taste and adjust seasoning as needed. Optionally, sprinkle with extra parsley or an additional pinch of Cajun seasoning for garnish.
Serve the potato salad warm as a side dish or enjoy it at room temperature. It pairs wonderfully with grilled meat or fish.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 6852 mg | 298% | |
| Total Carbohydrate | 193.0 g | 70% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 18.3 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4469 mg | 95% | |
*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.
