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Cajun Potato Salad

Cajun potato salad with bold Cajun seasoning and creamy, spicy dressing. Cubed red potatoes are boiled until tender, mixed with crunchy celery and peppers, then chilled for a firmer, flavorful bite.
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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: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes, cubed
  • 3 lb red potatoes
Creamy spicy dressing
  • 1 cup mayonnaise
  • 2 tbsp Cajun seasoning
  • 2 tbsp Creole mustard
  • 1 tbsp hot sauce
Crunchy mix-ins
  • 1 bell pepper
  • 1 celery stalk
  • 0.5 cup green onions
  • 3 hard-boiled eggs
Seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil, then add the cubed red potatoes and cook until tender, 10–15 minutes. The potatoes should offer no resistance when pierced with a fork.
  2. Drain the potatoes and spread them out to cool for 5–10 minutes. You want them no longer hot before mixing so the dressing stays creamy.
Make the spicy dressing
  1. In a mixing bowl, whisk together mayonnaise, Cajun seasoning, Creole mustard, and hot sauce until smooth and evenly colored. Scrape the sides so no streaks of seasoning remain.
Assemble and season
  1. Combine the cooled red potatoes with bell pepper, celery stalk, green onions, and chopped hard-boiled eggs. Toss to distribute the mix-ins evenly.
  2. Pour the spicy dressing over the potato mixture and toss well until everything is coated. Keep tossing until the potatoes look glossy and thickly dressed.
  3. Season with salt and black pepper to taste. Stop when the flavors pop without tasting flat or under-seasoned.
Chill before serving
  1. Cover and refrigerate the Cajun potato salad for 2 hours. It will thicken slightly and taste fully blended by the end of chilling.

Notes

Pro tip: cool the boiled potatoes a bit before dressing so the mayonnaise doesn’t loosen. Refrigerate in a covered container for 3–4 days; freeze is not recommended due to texture changes in the mayo. For a lighter option, use a 50/50 mix of mayonnaise and Greek yogurt while keeping the same Cajun seasoning and hot sauce for the bold Louisiana-style flavor.