Spicy Cajun Potato Salad
There’s your grandma’s potato salad, which is definitely still a good option, then there’s this creamy Spicy Cajun Potato Salad. Don’t worry, it’s not too spicy, but if you want it mild, no problem! Just add less of the cajun seasoning.
A great potato salad is something that can make or break your cookout, picnic, or potluck. Honestly, I love any kind of potato salad and fondly remember watching my mom cut potatoes and eggs for her potato salad. The large chunks combined with that creamy mayo-mustard sauce was simply delicious. She didn’t put pickles in hers, but some people definitely do. There are many varieties, so don’t be afraid to experiment. In the meantime, I think you’re going to love this creamy, spicy, Cajun style potato salad.
What You’ll Need for this Spicy Cajun Potato Salad:
- Yukon Gold potatoes
- Kosher salt
- sweet onion, such as a Vidalia
- mayonnaise (or Miracle Whip)
- sweet relish
- yellow mustard
- Cajun seasoning
- black pepper
- hard boiled eggs
- paprika (I like to used smoked paprika)
Choose the Right Potato
There are literally thousands of different potato varieties, so how do you know which one is the best choice for what you’re cooking? A lot comes down to what you’re making. For example, one of the most popular potato varieties is the Russet. This potato is excellent for au-gratin potatoes, baked potatoes, mashed potatoes, and even a classic American potato salad.
On the other hand, there are times when you might want to choose a different variety of potato. In this recipe for Spicy Cajun Potato Salad, we use Yukon Gold potatoes. Not only because they bring a beautiful golden color to the dish, but they also hold up well during cooking and in the finished potato salad. Sometimes potatoes break down or become mushy when cooked, not something we’re looking for in this potato salad. This is a common problem with Russet potatoes, especially if they are overcooked, even just a little bit.
If you’re interested in learning more about various potatoes and how to use them, here’s a great resource.
How to Cook Perfect Hard Boiled Eggs
- Start with eggs that aren’t super fresh, they’ll peel easier when cooked.
- Put the eggs in a pan and cover with cold water. At least 1″ of water over the top of the eggs.
- Cook on high heat until the water comes to a full, rolling boil.
- Remove the pan from the heat and cover. Let the eggs sit in the hot water for 10 – 15 minutes; depending on how firm you want the yolk. For potato salad, I like to let the eggs sit 15 minutes.
- When the eggs are done, immediately place in a bowl of ice water.
- Let eggs cool completely before peeling.
- 2-1/2 lbs. Potatoes, Yukon Gold, cut into 1" cubes
- 1/2 cup kosher salt, for boiling potatoes
- 1/4 cup sweet onion, finely minced
- 1 stalk celery, finely minced
- 3/4 cup mayonnaise
- 1/2 cup pickle relish, sweet
- 2 Tbsp. yellow mustard
- 1 Tbsp. Cajun seasoning
- 1/2 tsp ground black pepper
- 4 eggs, hard boiled, roughly chopped
- pasley, fresh, minced, for garnish (optional)
- paprika, preferably smoked, for garnish (optional)
- In a 4 qt. – 5 qt. Dutch oven, add cubed potatoes and enough water to cover, about 3 quarts. Stir in 1/3 cup Kosher salt and bring to a boil. Reduce heat and cook, uncovered, just until potatoes are fork tender, about 8 – 10 minutes.
- When potatoes are tender, drain. Gently rinse with cool running water. And let sit in colander to cool, at least 10 minutes.
- While potatoes are cooking/cooling, stir together the minced onion, minced celery, mayonnaise, pickle relish, yellow mustard, Cajun seasoning, and black pepper.
- Add potatoes to a large bowl, pour the mayonnaise mixture over the potatoes and toss gently being careful to not break up the potatoes. When potatoes are evenly coated, add eggs and fold in gently. Cover and refrigerate, at least 2 hours.
- Serve with a sprinkle of paprika and minced parsley.