Salad: United States – Cajun and Creole Louisiana – Cajun Potato Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 22 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) red potatoes or Yukon Gold potatoes, scrubbed and cut into 1-inch (2.5 cm) pieces
- 4 large eggs, approx. 200 g total (for boiling)
- 3/4 cup (180 ml) mayonnaise
- 1/4 cup (60 g) Creole mustard or coarse-grain mustard (substitute Dijon if unavailable)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) Louisiana-style hot sauce (Crystal or Tabasco)
- 1 1/2 tsp (7 g) Cajun seasoning
- 1/2 tsp (2.5 g) smoked paprika (or regular paprika)
- 2 celery stalks, finely chopped, approx. 80 g
- 1/2 small red onion, finely chopped, about 60 g
- 2 green onions (scallions), thinly sliced, about 20 g
- 1/3 cup (80 g) chopped dill pickles
- 1 tbsp (15 g) chopped fresh parsley
- 1 tsp (5 g) kosher salt, plus 1 tsp (5 g) for potato cooking water
- 1/2 tsp (2.5 g) freshly ground black pepper
- Optional garnish: extra paprika and sliced green onion

Instructions

Short Description:
A creamy, tangy Louisiana-style potato salad studded with chopped boiled eggs, celery and onions, brightened with Creole mustard and finished with a touch of Cajun seasoning and hot sauce for a subtle kick.

Regional Notes:
This Cajun Potato Salad reflects Louisiana flavor through the use of Creole (or coarse-grain) mustard, a dash of Cajun seasoning, and hot sauce—giving it a spicier, tangier profile than a typical American potato salad. Chopped boiled eggs and crisp celery are traditional additions; use Crystal or Tabasco for authentic local heat.

1. Place eggs in a medium saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a boil over medium-high heat, then reduce to a simmer and cook 10 minutes. Transfer eggs to an ice bath; when cool, peel and chop coarsely. Set aside.
2. Put potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tsp (5 g) kosher salt. Bring to a boil, reduce heat to a simmer, and cook until potatoes are fork-tender, 10–12 minutes. Drain and return potatoes to the hot pot off heat; let steam-dry 3–5 minutes.
3. While potatoes are still warm, in a large bowl whisk together mayonnaise, Creole mustard, apple cider vinegar, hot sauce, Cajun seasoning, paprika, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) black pepper until smooth.
4. Add warm potatoes to the dressing and gently fold to coat, breaking up any very large pieces but keeping most pieces intact. The warm potatoes will absorb flavor better.
5. Fold in chopped eggs, celery, red onion, green onions, chopped pickles, and parsley. Taste and adjust seasoning with more salt, pepper, or hot sauce as desired.
6. Cover and chill at least 1 hour to let flavors meld (overnight is better). Before serving, give the salad a gentle stir and garnish with a sprinkle of paprika and additional sliced green onion if desired. Serve cold or at cool room temperature.