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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 chopped hard-boiled eggs and diced peppers and celery for a Louisiana-style side dish.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil, add the cubed red potatoes, and cook for 12-15 minutes until fork-tender. Visual cue: the cubes should pierce easily with a fork.
  2. Drain the potatoes well and cool them to room temperature for about 10 minutes. Visual cue: they look matte and are no longer steaming.
Make the creamy Cajun dressing
  1. Mix mayonnaise, Cajun seasoning, Creole mustard, and hot sauce until smooth and evenly spiced. Visual cue: the dressing turns a creamy tan with visible Cajun specks.
Assemble and season
  1. Combine the cooled potatoes, bell pepper, celery, green onions, and chopped hard-boiled eggs in a large bowl. Visual cue: colorful bits are evenly distributed throughout the potatoes.
  2. Pour the dressing over the potato mixture and toss until every piece is coated. Visual cue: the potatoes look glossy and creamy rather than dry.
  3. Season with salt and pepper to taste, then toss again briefly to distribute. Visual cue: the mixture looks uniformly seasoned with no pale pockets.
Chill before serving
  1. Refrigerate the salad for 2 hours to let the flavors meld. Visual cue: it firms up slightly and the dressing thickens.

Notes

Pro tip: cooling the potatoes fully before mixing helps prevent the creamy dressing from thinning. Store covered in the refrigerator up to 4 days; for best texture, stir once after chilling. Freezing is not recommended. For a lighter option, swap mayonnaise for Greek yogurt-based mayo or use part-skim Greek yogurt to reduce richness while keeping the Cajun flavor.