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Cajun Potato Salad Recipe

The Best Cajun Potato Salad Recipe for BBQs and Cookouts

Learn how to make the best cajun potato salad recipe for BBQs that'll have guests asking for seconds. Authentic, flavorful, and easy make-ahead side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 8
Course: Side Dish
Cuisine: Cajun/Louisiana
Calories: 365
Ingredients Method

Ingredients
  

  • 3 lbs Yukon Gold potatoes
  • 1 cup Duke's mayonnaise
  • 1/4 cup Creole mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lime juice
  • 1 red bell pepper
  • 2 celery ribs
  • 1/2 red onion
  • 4 hard-boiled eggs
  • 1/4 cup fresh Italian parsley
  • 2 tsp Cajun seasoning blend
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 4 slices applewood-smoked bacon

Method
 

  1. THE STEPS
  2. STEP 1: COOK POTATOES (15 minutes)
  3. Wash 3 lbs Yukon Gold potatoes
  4. Cut into 1-inch cubes (don't peel)
  5. Put in pot, cover with cold salted water
  6. Bring to boil, then reduce to gentle simmer
  7. Cook 8-10 minutes until fork-tender (not mushy!)
  8. Drain in colander, spread on plate to cool
  9. STEP 2: BOIL EGGS (15 minutes)
  10. Put 4 eggs in cold water in small pot
  11. Bring to rolling boil
  12. Remove from heat, cover, wait exactly 12 minutes
  13. Put in ice water to cool (5 minutes)
  14. Peel under running water
  15. Chop into bite-sized pieces
  16. STEP 3: PREP VEGETABLES (10 minutes)
  17. Celery:
  18. Chop 2 ribs finely
  19. Soak in ice water 5 minutes
  20. Drain and pat dry
  21. Red Bell Pepper:
  22. Remove seeds and white parts
  23. Dice into ¼-inch pieces
  24. Set aside
  25. Red Onion:
  26. Mince ½ onion finely
  27. Optional: soak in ice water 5 minutes if you want it less sharp
  28. Drain and pat dry
  29. Fresh Parsley:
  30. Set aside—chop only right before serving
  31. STEP 4: MAKE DRESSING (8 minutes)
  32. In large bowl, mix 1 cup Duke's mayo + ¼ cup Creole mustard
  33. Whisk until completely smooth (1 minute)
  34. Slowly add 2 tbsp apple cider vinegar while whisking
  35. Add 1 tbsp fresh lime juice, whisk thoroughly
  36. Add these seasonings and whisk for 2-3 minutes:
  37. 2 tsp Cajun seasoning blend
  38. ½ tsp cayenne pepper
  39. 1 tsp smoked paprika
  40. ½ tsp black pepper
  41. 1 tsp sea salt
  42. Let rest 5 minutes (flavors develop)
  43. Taste and adjust if needed
  44. STEP 5: ASSEMBLE (12 minutes)
  45. Put cooled potatoes in large bowl
  46. Pour half the dressing over potatoes
  47. Fold gently with rubber spatula (don't stir aggressively)—about 8 folds
  48. Let sit 5 minutes
  49. Add all vegetables (eggs, celery, pepper, onion)
  50. Pour remaining dressing over everything
  51. Fold gently until combined (8-10 folds)
  52. Taste and adjust seasonings
  53. Fold in fresh parsley just before serving (or add now if serving within 1 hour)
  54. If using bacon: cook until crispy, crumble, add right before serving
  55. STEP 6: CHILL (2+ hours)
  56. Transfer to airtight container
  57. Cover tightly
  58. Refrigerate on coldest shelf
  59. Wait at least 2 hours
  60. Better if made overnight—tastes even better next day!
  61. STEP 7: SERVE
  62. Remove from fridge 30 minutes before serving (optional)
  63. Gently stir to redistribute dressing
  64. Add bacon if you haven't already
  65. Taste and adjust
  66. Serve cold