Cajun Potato Salad
A bold, creamy potato salad seasoned with Cajun spices, yellow mustard, and hot sauce — a Louisiana staple that's traditionally served alongside gumbo or eaten right inside the bowl. Plan ahead: chill at least 1 hour before serving.
Ingredients
- 3 lbs russet potatoes, peeled and cubed
- 2 tsp kosher salt (for boiling water)
- 4 large eggs, hard-boiled and chopped
- 2/3 cup mayonnaise
- 2 tbsp yellow mustard
- 2 tsp Louisiana-style hot sauce
- 2 tsp Cajun seasoning blend
- 2 stalks celery stalks, finely diced
- 4 green onions, sliced
- 1/4 cup dill pickles, finely chopped
- 2 tsp apple cider vinegar
Instructions
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1
Place 3 lbs peeled and cubed russet potatoes in a large pot of cold water with 2 tsp kosher salt (for boiling water). Boil until just fork-tender, 12-15 minutes. Drain and spread on a sheet pan to cool to room temperature.
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2
While potatoes cool, whisk together 2/3 cup mayonnaise, 2 tbsp yellow mustard, 2 tsp Louisiana-style hot sauce, 2 tsp Cajun seasoning blend, and 2 tsp apple cider vinegar in a large bowl.
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3
Add the cooled potatoes, 4 hard-boiled and chopped large eggs, 2 stalks finely diced celery stalks, 4 sliced green onions, and 1/4 cup finely chopped dill pickles. Fold gently until well coated.
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4
Taste and adjust seasoning. Cover and refrigerate at least 1 hour before serving.
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5
Serve chilled, garnished with extra green onions if desired.