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Cajun Potato Salad

Cajun potato salad with bold seasoning and a creamy, spicy dressing. Cubed red potatoes are boiled until tender, then tossed with peppers, celery, green onions, and chopped hard-boiled eggs.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes cubed
  • 0.25 Salt to taste
  • 0.25 pepper to taste
Creamy spicy dressing
  • 1 cup mayonnaise
  • 2 tbsp Cajun seasoning
  • 2 tbsp Creole mustard
  • 1 tbsp hot sauce
Vegetables and eggs
  • 1 count bell pepper diced
  • 1 count celery stalk diced
  • 0.5 cup green onions sliced
  • 3 count hard-boiled eggs chopped

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil, then add the cubed red potatoes and boil until tender, about 10-15 minutes, with visible rolling bubbles.
  2. Drain the potatoes and spread them out to cool until they’re no longer steaming, about 5 minutes, until you can handle them comfortably.
Make the creamy spicy dressing
  1. In a bowl, mix mayonnaise, Cajun seasoning, Creole mustard, and hot sauce until smooth and evenly colored, about 1-2 minutes.
Assemble the potato salad
  1. In a large bowl, combine the cooled potatoes with diced bell pepper, diced celery stalk, sliced green onions, and chopped hard-boiled eggs, distributing the mix so the colors are visible throughout.
  2. Pour the dressing over the potato mixture and toss well until every cube looks coated and glossy, about 2-3 minutes.
  3. Season with salt and pepper to taste, then toss again briefly until seasoning is evenly speckled.
Chill before serving
  1. Refrigerate the Cajun potato salad for 2 hours, covered, until cold and set, with the surface looking thickened and the flavors melding.

Notes

Pro tip: cool the potatoes to room temperature before mixing so the dressing stays creamy instead of watery. Store covered in the refrigerator up to 4 days; freezer not recommended. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep the creamy texture with less richness.