Go Back

Cajun Potato Salad

Cajun potato salad with spicy Cajun seasoning and creamy dressing for a Louisiana recipe side dish. Cubed red potatoes are boiled until tender, tossed with peppers, celery, green onions, and chopped hard-boiled eggs, then chilled for bold flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes
Creamy Cajun dressing
  • 1 cup mayonnaise
  • 2 tbsp Cajun seasoning
  • 2 tbsp Creole mustard
  • 1 tbsp hot sauce
Vegetables and eggs
  • 1 bell pepper diced
  • 1 celery stalk diced
  • 0.5 cup green onions sliced
  • 3 hard-boiled eggs chopped
Seasoning
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil, then add the cubed red potatoes and boil until tender, about 10–15 minutes. Drain well, then cool the potatoes fully so the dressing stays creamy.
Make the spicy creamy dressing
  1. In a mixing bowl, combine the mayonnaise, Cajun seasoning, Creole mustard, and hot sauce until smooth and evenly colored. This creates the bold creamy spicy dressing base.
Toss the salad
  1. Add the cooled potatoes, diced bell pepper, diced celery stalk, sliced green onions, and chopped hard-boiled eggs to a large bowl and toss gently to distribute the mix. Keep the potatoes coated without crushing them.
Combine with dressing and season
  1. Pour the dressing over the potato mixture and toss well until every bite looks coated. Scrape the bowl so no dressing pockets remain.
Chill before serving
  1. Season with salt and pepper to taste, then refrigerate for 2 hours before serving. Chill until cold throughout for best texture.

Notes

For the best creamy texture, cool the boiled potatoes completely before mixing so the dressing doesn’t loosen. Refrigerate leftovers in a sealed container for up to 4 days; freezing is not recommended. If you want a milder version, reduce the hot sauce and use a mild Cajun seasoning blend to keep the same creamy-spicy style.