Description
This Classic Cajun Potato Salad combines tender red potatoes with a creamy, flavorful dressing featuring Creole mustard and bold Cajun spices. Enhanced with diced bell pepper, celery, fresh herbs, and chopped hard-boiled eggs, this salad strikes the perfect balance of spicy, tangy, and creamy, making it an ideal side dish for picnics, barbecues, or any casual gathering.
Ingredients
Vegetables
- 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 & Seasoning
- 3/4 cup mayonnaise
- 1/4 cup Creole mustard (or whole grain mustard, or more to taste)
- 2 teaspoons cayenne pepper
- 1 teaspoon paprika
- Salt and black pepper to taste
Additional
- 6 hard boiled eggs, chopped
Instructions
- Boil Potatoes: Place the cubed red potatoes into a large pot and cover them with water. Add a pinch of salt to the water, then bring it to a rolling boil over medium-high heat. Boil the potatoes for about 10 minutes or until they are fork-tender but not falling apart. Drain the potatoes and let them cool slightly.
- Prepare Dressing: In a large mixing bowl, combine the diced bell pepper, celery, chopped green onion, parsley, mayonnaise, Creole mustard, cayenne pepper, paprika, and a pinch of salt and black pepper. Stir well until all ingredients are evenly mixed.
- Add Potatoes: Gently fold the warm potatoes into the dressing mixture. Toss carefully to coat the potatoes thoroughly without mashing them too much, unless you desire a creamier texture.
- Incorporate Eggs: Gently stir in the chopped hard-boiled eggs, mixing until they are evenly distributed throughout the salad. Adjust the texture by mashing slightly if you prefer a chunkier or creamier consistency.
- Season and Chill: Taste the salad and adjust seasoning with additional salt and pepper as needed. Serve immediately for a warm potato salad or cover and refrigerate for at least one hour to serve chilled.
Notes
- Use red potatoes for their firm texture that holds up well in salads.
- Adjust the level of cayenne pepper based on your spice tolerance.
- Substitute Creole mustard with whole grain mustard if desired.
- Can be made a day ahead for flavors to meld well; store covered in the refrigerator.
- If you prefer a less spicy salad, reduce or omit cayenne pepper.
- For a vegan version, substitute mayonnaise with vegan mayo and omit eggs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Cajun
