Go Back

Cajun Potato Salad

Cajun potato salad with bold seasonings and a creamy spicy dressing. Cubed red potatoes are boiled until tender, cooled, then tossed with peppers, celery, green onions, and chopped hard-boiled eggs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cajun potato salad
  • 3 lb red potatoes
  • 1 cup mayonnaise
  • 2 tbsp Cajun seasoning
  • 2 tbsp Creole mustard
  • 1 tbsp hot sauce
  • 1 bell pepper diced
  • 1 celery stalk diced
  • 0.5 cup green onions sliced
  • 3 hard-boiled eggs chopped
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Add the red potatoes to a Dutch oven and cover with water, then bring to a boil and cook until tender, about 15 to 20 minutes, until a fork slides in easily.
  2. Drain the potatoes and spread them on a sheet pan to cool completely, about 10 to 15 minutes, so the dressing stays creamy instead of runny.
Make the creamy Cajun dressing
  1. In a bowl, mix the mayonnaise, Cajun seasoning, Creole mustard, and hot sauce until smooth and evenly speckled, about 1 to 2 minutes.
Assemble and season
  1. Add the cooled potatoes to the bowl and fold in the bell pepper, celery, green onions, and chopped hard-boiled eggs until everything is evenly distributed.
  2. Pour the creamy dressing over the potato mixture and toss well until coated, with visible Cajun spices clinging to the potatoes.
  3. Season with salt and pepper to taste, then toss once more so the flavor is balanced in every bite.
Chill
  1. Refrigerate the Cajun potato salad for 2 hours before serving, keeping it covered so the potatoes absorb the seasonings and the dressing thickens slightly.

Notes

Pro tip: cool the potatoes fully before mixing so mayonnaise-based dressing doesn’t turn oily or watery. Store covered in the refrigerator up to 4 days; the flavors deepen after chilling. Freezing is not recommended for best creamy texture. For a lighter swap, use light mayonnaise or Greek yogurt–based mayo in the same measured amount.