Description
This flavorful Cajun Potato Salad combines tender red potatoes with a spicy, creamy Cajun dressing made with paprika, cayenne, and aromatic herbs. Paired with crisp celery, hard-boiled eggs, and green onions, it’s a perfect side dish to add a bold Southern twist to any meal. Easy to prepare and great for gatherings or meal prep, this salad can be chilled and served cold for a refreshing, zesty bite.
Ingredients
Potatoes and Vegetables
- 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
Spices
- 1½ tsp paprika (smoked paprika preferred)
- 1/4 tsp cayenne pepper (adjust for spice preference)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp oregano
Dressing
- 1 1/3 cups mayonnaise
- 1/3 cup sour cream
- 1 tablespoon apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Instructions
- Boil Potatoes: Add the cut potatoes to a pot and cover with water. Once the water begins to boil, add up to 1 teaspoon of salt. Boil the potatoes for 12-15 minutes or until they are fork-tender but not falling apart. Drain and set aside to cool slightly.
- Make Cajun Dressing: In a bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, paprika, cayenne, garlic powder, onion powder, thyme, oregano, sea salt, and cracked pepper. Taste and adjust seasonings if necessary.
- Combine Salad Ingredients: Once the potatoes are cool enough to handle, place them in a large bowl along with chopped hard-boiled eggs, celery, and green onions. Pour about two-thirds of the Cajun dressing over the mixture and toss gently to coat everything evenly.
- Chill Salad: Refrigerate the potato salad for at least 30 minutes up to 24 hours to allow flavors to meld and the salad to chill thoroughly.
- Serve and Garnish: Before serving, toss the salad with the remaining dressing for extra flavor. Optionally garnish with chopped parsley and a sprinkle of paprika for color and added taste.
- Store Leftovers: Transfer any leftover potato salad to an airtight container and refrigerate for up to 5 days.
Notes
- Use waxy potatoes like red potatoes to ensure the salad holds its shape and avoids becoming mushy.
- If you prefer less spice, reduce the cayenne pepper or omit entirely.
- Smoked paprika adds depth of flavor, but regular paprika can be used as a substitute.
- The salad tastes even better after chilling as flavors meld together.
- To make ahead, prepare the salad up to 24 hours in advance and keep refrigerated.
- For a garnish, fresh chopped parsley adds a bright finish but is optional.
