Spicy Cajun Potato Salad is very easy to make and taste better when made the day before. It has the perfect spicy kick but not too spicy with a secret ingredient.
This recipe for Spicy Cajun Potato Salad came about from needing to use up some Yukon golden potatoes and green onions before they go bad.
Potato salad is one of my family's most favorite dishes to eat. For this recipe, I started with my recipe for potato salad and then I added in some celery, Creole seasoning, and a little crab boil to bring out the Cajun flair.
I decided to break up the potatoes a little bit to make them grab all the spicy flavor. It was fabulous.
I decided to break up the potatoes a little bit to make them grab all the spicy flavor. It was fabulous.
We enjoyed this Cajun style potato salad so much so that I think the next time I make it, I will add some crawfish tails--now that will be Cajun for sure! I hope you get to make some of this delicious salad soon. Enjoy
Spicy Cajun Potato Salad
Ingredients:
- 5 lbs. Yukon Potatoes, peeled and cubed
- Enough water to cover potatoes in large stock pot
- 1 tablespoon salt
- 1/2 cup dill pickles, diced
- 1/2 onion, diced
- 1 1/2 cup celery, diced
- 8 green onions, sliced thin
- 1 tablespoon fresh parsley, roughly chopped
- 1 1/2-1 3/4 cup mayonnaise
- 1/2-3/4 cup yellow mustard
- 1-2 teaspoon bottle crab boil seasoning
- 1 teaspoon of your favorite creole seasoning
- 1 teaspoon coarse ground pepper
- 2 boiled eggs, diced
Directions:
In a large stock pot, add potatoes and fill with enough cold water to cover just over the top of the potatoes.
On medium high heat, cook the potatoes just until fork tender. (That is when you stick the fork in the potato cube, it will only separate in half and not fall apart.)
Drain potatoes well and break up slightly with a fork. In a large mixing bowl, gently mix together cooled potatoes, dill pickles, and onion, celery, green onion, and parsley. In small bowl, stir together mayonnaise, mustard, crab boil seasoning and creole seasoning; mix well.
Pour spicy dressing mixture over the potato mixture; gently mix together thoroughly. Add pepper to taste. Fold in the eggs last to keep from mashing them to much; mix lightly, but thoroughly.
Transfer to serving bowl and garnish with paprika. Refrigerate until time to serve.
In a large stock pot, add potatoes and fill with enough cold water to cover just over the top of the potatoes.
On medium high heat, cook the potatoes just until fork tender. (That is when you stick the fork in the potato cube, it will only separate in half and not fall apart.)
Drain potatoes well and break up slightly with a fork. In a large mixing bowl, gently mix together cooled potatoes, dill pickles, and onion, celery, green onion, and parsley. In small bowl, stir together mayonnaise, mustard, crab boil seasoning and creole seasoning; mix well.
Pour spicy dressing mixture over the potato mixture; gently mix together thoroughly. Add pepper to taste. Fold in the eggs last to keep from mashing them to much; mix lightly, but thoroughly.
Transfer to serving bowl and garnish with paprika. Refrigerate until time to serve.
Note: Depending on how wet or dry you like your potato salad, you may add more of the spicy dressing.
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