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Cajun Potato Salad

Cajun potato salad with bold Cajun seasoning and a creamy spicy dressing. Cubed red potatoes are boiled until tender, tossed with chopped hard-boiled eggs, and chilled for a Louisiana-style, flavorful bite.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 510
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
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil, then add cubed red potatoes and boil for 10–12 minutes, until tender. Turn off the heat and drain the potatoes, then cool them until they’re just warm, not hot.
Make the creamy Cajun dressing
  1. In a mixing bowl, stir together mayonnaise, Cajun seasoning, Creole mustard, and hot sauce until smooth and evenly colored. Taste and adjust with a little extra Cajun seasoning if you want more heat.
Combine and toss
  1. Add cooled potatoes to the mixing bowl, then fold in diced bell pepper, diced celery stalk, sliced green onions, and chopped hard-boiled eggs. Pour the dressing over the mixture and toss until every piece is coated.
Season and chill
  1. Season with salt and pepper to taste, then toss again to distribute evenly. Refrigerate for 2 hours before serving so the flavors meld and the dressing thickens.

Notes

For the best texture, cool the potatoes until warm-to-room temperature before mixing so the dressing doesn’t thin out. Refrigerate in a covered container for 3–4 days; freeze is not recommended. For a lighter option, use light mayonnaise (or Greek-yogurt based mayo) to keep the creamy Cajun flavor with less fat.