Cajun Potato Salad Recipe

Ingredients

• 907 g (2 pounds), quarteredbaby new potatoes
• 15 ml plus 3.75 ml (1 tablespoon plus ¾ teaspoon), dividedkosher salt
• 240 ml (1 cup)mayonnaise
• 22.5 ml (1½ tablespoons)wholegrain mustard
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 6.25 ml (1¼ teaspoons), dividedsmoked paprika
• 2.5 ml (½ teaspoon)cayenne pepper
• 2.5 ml (½ teaspoon)dried oregano
• 2.5 ml (½ teaspoon)dried thyme
• 2.5 ml (½ teaspoon)ground black pepper
• 15 g (¼ cup), mincedparsley
• 37.5 ml (2½ tablespoons), dividedapple cider vinegar
• 1green pepper, diced
• 2celery stalks, diced
• 5, diced; reserve 1 tablespoon for garnishspring onions
• 2, dicedhard-boiled eggs
• To tasteTabasco sauce

Instructions

1. 1

   Boil the potatoes

   Put the potatoes in a large saucepan and cover with cold water. Add 15 ml (1 tablespoon) of the salt and bring to the boil. Cook until tender, about 12–15 minutes.

2. 2

   Combine the dressing

   In a small bowl, add the mayonnaise, mustard, garlic powder, onion powder, 5 ml (1 teaspoon) of the smoked paprika, cayenne, oregano, thyme, black pepper, parsley, 22.5 ml (1½ tablespoons) of the vinegar and the remaining 3.75 ml (¾ teaspoon) salt.

3. 3

   Whisk until smooth

   Whisk the dressing ingredients until evenly blended.

4. 4

   Cool the potatoes

   Drain the potatoes and toss them with the remaining 15 ml (1 tablespoon) vinegar. Leave them to cool to room temperature.

5. 5

   Add the vegetables

   Add the green pepper, celery, spring onions (reserving 1 tablespoon for garnish) and eggs to the potatoes.

6. 6

   Add the dressing

   Pour the dressing over the potato mixture.

7. 7

   Season with Tabasco

   Add a few dashes of Tabasco, to taste.

8. 8

   Fold together

   Gently fold the dressing through the potatoes until everything is evenly coated.

9. 9

   Garnish and serve

   Finish with 1.25 ml (¼ teaspoon) smoked paprika and the reserved spring onions.

What is Cajun potato salad?

Potato salad is a familiar American side, while Cajun seasoning brings the smoky paprika, herbs and cayenne associated with Louisiana cooking. This version keeps the creamy, picnic-friendly format and adds a tangy, spiced dressing.

The potatoes are dressed with vinegar while warm, then combined with mayonnaise dressing and crunchy vegetables. That sequence gives the salad both a sharp note and a creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 636 calories, 9g protein, 46g carbs, 47g fat.

The potatoes provide most of the carbohydrates, while mayonnaise is the main source of fat; the eggs contribute protein, with smaller amounts from the other ingredients. Serve a moderate scoop alongside grilled vegetables or another lean protein to make a more balanced plate.

Choosing the potatoes

Baby new potatoes: quartering them helps them cook evenly and gives the dressing plenty of surfaces to cling to. Their thin skins also mean they can go straight into the pot without peeling.

Doneness: check that a fork passes through a piece easily, while the potato still holds its shape. Start checking around the 12-minute mark.

Building the Cajun dressing

Spice blend: smoked paprika, cayenne, oregano and thyme give the mayonnaise its smoky, warm character. Garlic and onion powders spread their flavour evenly through the dressing.

Tang and texture: wholegrain mustard adds a gentle bite, while apple cider vinegar brightens the rich mayonnaise. Whisk until the seasonings are distributed throughout.

Why dress the potatoes warm?

Vinegar step: toss the drained potatoes with the reserved vinegar while they are still warm. Letting them cool afterwards gives them time to take on that tang before the creamy dressing goes in.

Gentle mixing: wait until the potatoes reach room temperature, then fold in the dressing carefully. This helps keep the quarters intact rather than turning them into mash.

Keeping crunch and colour

Fresh vegetables: diced green pepper, celery and spring onions add crispness against the soft potatoes and eggs. Cut them into similar-sized pieces so they are easy to scoop in each serving.

Garnish: save the stated tablespoon of spring onions for the finish, along with the final ¼ teaspoon of smoked paprika. Add the garnish just before serving for a fresh look.

Serving it at a barbecue

This salad suits grilled or barbecued food, including vegetables, sausages or chicken. Its creamy, tangy dressing also works alongside a simple green salad or sliced tomatoes.

Chill it if making ahead, and give it a gentle stir before serving. Keep the Tabasco moderate in the bowl if guests have different preferences; extra can be offered at the table.

Recipe notes & tips

• Cut the potatoes into similarly sized quarters so they cook at about the same pace.
• Salt the cooking water as directed to season the potatoes from the start.
• Drain the potatoes thoroughly before tossing them with vinegar.
• Let the potatoes cool to room temperature before adding the mayonnaise dressing.
• Fold gently with a large spoon to help the potato pieces hold their shape.
• Taste the dressing with the potatoes before adding more Tabasco.

Variations

• Extra heat: add Tabasco a dash at a time until it reaches your preferred spice level.
• More herbs: stir a little extra minced parsley through the salad before serving.
• Sharper dressing: add a small splash of vinegar, tasting as you go.
• Crispier vegetables: dice the pepper, celery and spring onions shortly before mixing.
• Smoother texture: mash a few cooked potato pieces into the dressing as you fold it through.

Common mistakes to avoid

• Overcooking the potatoes: they can fall apart during mixing; check for tenderness from about 12 minutes.
• Adding dressing to hot potatoes: the salad can become overly soft; cool them to room temperature first.
• Skipping the vinegar toss: the potato flavour may seem flat; coat the drained potatoes while warm.
• Mixing too roughly: the quarters can break down; fold gently until coated.
• Adding all the Tabasco at once: the heat is harder to adjust; start with a few dashes and taste.

How to store

Store the salad covered in the refrigerator and eat within 3–4 days. Serve chilled or let it sit out briefly before serving; avoid leaving it at room temperature for an extended time. This mayonnaise-based salad is best served cold rather than reheated.

Frequently asked questions