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Cajun potato salad in white dish topped with parsley.
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5 from 2 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 Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 12
Calories: 304kcal
Author: Lorie Yarro

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:

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 ⅔ 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