Cajun Potato Salad

5 from 5 votes

A creamy, crunchy, tangy potato salad with a kick of Cajun spice!

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American, Southern

Keyword: 4th of July, father's day, Memorial Day

Servings: people

3 pounds Yukon gold potatoes or red potatoes or new potatoes, cut into 3/4-inch cubes
1 cup mayonnaise
3 tablespoons whole grain mustard
1 tablespoon Cajun seasoning or more to taste (recipe note #1)
1/2 teaspoon kosher salt optional, (recipe note #2)
1/4 teaspoon freshly ground black pepper
1 small green bell pepper diced small
1 small white onion diced small
3 ribs celery diced
1/4 cup dill pickle relish
1/4 cup finely chopped fresh flat-leaf parsley plus more for garnish if desired (recipe note #2)
6 hard-boiled eggs chopped

Place cubed potatoes in a large pot or Dutch oven and cover by 1-inch with cold water. Bring to boil uncovered over medium-high heat; reduce heat and simmer, skimming off foam as needed, 6 to 10 minutes or until potatoes are just fork tender. Drain potatoes well in a colander and let cool at least 5 minutes.
In the bottom of a mixing bowl large enough to stir the salad, whisk together mayonnaise, mustard, Cajun seasoning, salt (optional) and pepper until smooth. Stir in bell pepper, onion, celery, dill relish and parsley. Add partially cooled potatoes and eggs and gently toss until well combined. Cover and refrigerate at least 1 hour and up to 3 days before serving. Garnish with chopped fresh parsley if desired.

If you increase the amount of Cajun seasoning, reduce or omit the kosher salt to taste. To kick up the spice without adding salt, add cayenne pepper or crushed red pepper to taste.
You want the dressing to be boldly flavorful, but not too salty. I recommend tasting it before adding the kosher salt as Cajun seasoning brands vary in their level of saltiness.
Sliced green onion also makes a great garnish and adds another flavor layer.

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