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Kick up your classic recipe with this Cajun Potato Salad. Packed with eggs, crunchy celery and a rich, creamy dressing with a simple homemade cajun seasoning. Only a few minutes to toss together and perfect for any BBQ or dinner party in the warm weather.

White bowl with cajun potato salad topped with chopped parsley.
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Picnic sides are some of my favorites. Pasta salads and fresh salads are some of my favorites, and nothing beats a good, tangy potato salad.

I loved my grandpa’s potato salad, and wouldn’t do a thing to change it. This new cajun potato salad is a fun twist on a classic favorite. Tangy with a slight kick–the way I love my potato salad now!

Check out these other BBQ Side Dish Recipes to make soon as well!

Why You Will Love This Cajun Potato Salad:

  • Easy to prep in advance. Allowing the potatoes to sit in the cajun dressing really allows the flavors to meld. So this cajun potato salad is a great one to prep in advance and one less thing you have to make on the day of your party or gathering.
  • A nice break from the same old, same old. If potato salad is sort of bland and blah to you, this cajun version will most certainly be a delicious break from the mundane. A little kick and a lot of flavor!
  • Simple ingredients, and simple prep. Very basic and simple ingredients. Not a whole lot of items to grab and you probably have all of the spices needed for the homemade cajun seasoning!

Recipe Ingredients:

  • potatoes: the best potatoes for a potato salad are small, waxy potatoes like red potatoes. You can remove the skin, but I don’t prefer to do so–too much time and effort, so I skip that!
  • eggs: boiled, large eggs are my preference.
  • celery: just the right amount of crunch from celery
  • onion: I use green onion, but your favorite onion will work.
  • mayonnaise: use your favorite. Some people love classic mayo and others are Miracle Whip fans–if you love one over the other, that is fine.
  • sour cream: regular or reduced fat will work fine, I prefer the full fat for the most creamy tang. While you could sub for Greek yogurt if you wanted, but that may add a bit too much sour so add a touch of sugar to balance it out.
  • dijon mustard: this is a must for me in this cajun potato salad so don’t skip it if possible. Yellow mustard is not the same, so not ideal as a sub.
  • spices: I prefer whipping up my own cajun spice mix versus buying one. That way I have all the control over the amount of spice. The mixture includes paprika (I use smoked paprika and I STRONGLY suggest you do the same–so good), thyme, cayenne, garlic powder, onion powder, and oregano. Add cayenne to your own personal preference.
  • apple cider vinegar: so you can toss the potatoes after cooking to coat them or just toss it in the dressing which is what I typically do. The vinegar will help keep the potatoes from drying or losing flavor.
Eggs, celery, potatoes, mayo and other ingredients labeled on counter.

How to Make this Potato Salad:

Prep the potatoes. Cut into bite sized pieces and boil for about 12-15 minutes, or until just fork tender–don’t over boil so the potatoes don’t crumble or fall apart when mixing salad. Unless you like it that way!

Drain the water and allow the potatoes to cool slightly.

Quartered potatoes in pot with water.

Prepare the dressing. Toss together the cajun seasoning. Add that and all of the dressing ingredients together in a small bowl and whisk until smooth.*

*You can start out with a portion of the cajun seasoning and then add more to taste if desired. It is not overly spicy, but everyone varies in their preference to spices.

Add all of the cooled potatoes, chopped eggs, celery and onion into a large bowl. Add about 2/3 of the cajun dressing and toss to coat evenly.

You can add remaining dressing if desired. I like to keep some on the side for adding just before serving to add fresh creaminess. If you are serving the cajun potato salad within an hour or so, feel free to add whatever amount of dressing your would like. If holding off for a while, I suggest saving some.

Whatever your preference is great!

Chill until ready to serve. Top with freshly chopped parsley and a sprinkle of paprika or smoked paprika on top.

Chef’s Tips:

  • Pick the best potatoes. Small, waxy potatoes are ideal for a potato salad. Try to avoid russet potatoes. They will not become as mushy or fall apart and crumble after cooked. They also cook very quickly.
  • Don’t over boil your potatoes. Don’t over do it or under do it on the potatoes really. Once a fork can pierce the potatoes fairly easily, they are ready. Drain and set aside.
  • Salt your potato water. This will bring out the flavor of the potatoes so much. While it is not necessary, it is strongly suggested for the best potato salad.
  • If you are afraid your potatoes will become water logged, you can boil them whole and cut after cooked. I like to cut my potatoes before boiling them so they are ready to go from boiling. You can boil them instead whole to keep water from getting into the potatoes. You can also opt for steaming them instead if that worries you.

What to serve with this Cajun Potato Salad:

Fire up the grill, and get cooking! Burgers are for sure the best thing to serve with potato salad in my book. These Spinach Feta Turkey Burgers are my FAVORITE. Black Bean Burgers, anyone?

More sides for the BBQ are great to add to the spread. This Tortellini Caprese Pasta Salad, Lemon Orzo Salad, or some Gruyere Cheddar Mac and Cheese.

Thinking about another main dish? Have some salmon or these Air Fryer Steak Bites. Honestly, so many options!

White bowl with cajun potato salad topped with green onion and chopped parsley.

Possible Potato Salad Add-Ins:

This cajun potato salad is a great base to start with–great as is, but there are plenty of things to add to your salad to add more flavor!

  • chopped bacon
  • pickles
  • shredded cheese
  • sliced radishes
  • diced avocado (YUM)
  • halved cherry tomatoes
  • diced jalapeño

Plenty more–let me know what you love!

Other Salad Recipes To Try:

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Tap stars to rate!
5 from 5 votes

Cajun Potato Salad

Kick up your classic recipe with this Cajun Potato Salad. Packed with eggs, crunchy celery and a rich, creamy dressing with a simple homemade cajun seasoning. Only a few minutes to toss together and perfect for any BBQ or dinner party in the warm weather.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12

Ingredients 

For the Salad:

  • 3 lbs red potatoes, cut in bite sized pieces, or small, waxy potatoes
  • 3-4 celery stalks, chopped
  • 6 hard boiled eggs, chopped
  • 2 green onions , sliced

For the Dressing:

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Instructions 

  • Add potatoes to a pot and add water just to cover the potatoes. Add up to 1 teaspoon of salt to the water when it begins to boil. Boil for about 12-15 minutes or until they are just soft enough for a fork to pierce them. Drain and set aside allowing the potatoes to cool slightly.
  • Whisk together all of the dressing ingredients. Adjust seasoning to taste as desired.
  • When potatoes have cooled enough so they are not hot to touch, add the potatoes, eggs, celery and onion to a large bowl. Toss with 2/3 of the cajun dressing and coat evenly.
  • Chill for at least 30 minutes before serving and up to 24 hours. Toss with remaining dressing just before serving and garnish with chopped parsley and a sprinkle of paprika.
  • Store leftovers in an air tight container for up to 5 days.

Notes

  • Pick the best potatoes. Small, waxy potatoes are ideal for a potato salad. Try to avoid russet potatoes. They will not become as mushy or fall apart and crumble after cooked. They also cook very quickly.
  • Don’t over boil your potatoes. Don’t over do it or under do it on the potatoes really. Once a fork can pierce the potatoes fairly easily, they are ready. Drain and set aside.
  • Salt your potato water. This will bring out the flavor of the potatoes so much. While it is not necessary, it is strongly suggested for the best potato salad.
  • If you are afraid your potatoes will become water logged, you can boil them whole and cut after cooked. I like to cut my potatoes before boiling them so they are ready to go from boiling. You can boil them instead whole to keep water from getting into the potatoes. You can also opt for steaming them instead if that worries you.

Nutrition

Calories: 304kcal, Carbohydrates: 19g, Protein: 6g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 337mg, Potassium: 584mg, Fiber: 2g, Sugar: 2g, Vitamin A: 366IU, Vitamin C: 10mg, Calcium: 39mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




6 Comments

  1. Kathy says:

    5 stars
    Delicious, added pickled jalapeño’s!

    1. Lorie says:

      What a great idea!!

  2. Kathy says:

    5 stars
    Loved the recipe and followed it, but I decided to add chopped pickled jalapeño’s
    and a little juice to taste🤗 yuuuuuum!

    1. Lorie says:

      Oh, what great additions! Thanks for this!

  3. Helen says:

    5 stars
    So good! Just made this and wow. I used white vinegar and red onion because thats what I had on hand, but I know the green onion wouldve been delicious.

    1. Lorie says:

      This is our family favorite so I am so happy to hear it, Helen! Thanks for sharing!