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Cajun Potato Salad

Spicy Cajun potato salad with bold seasonings and a creamy dressing—cubed red potatoes are boiled tender and tossed with a zesty mayo mixture. Finished with diced bell pepper, celery, green onions, and chopped hard-boiled eggs, then chilled for extra flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Cajun
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes Cubed for even cooking.
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 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
  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil in a Dutch oven, then cook cubed red potatoes for 15–20 minutes until tender when pierced with a fork. Visual cue: potatoes should slide off the fork easily without falling apart.
  2. Drain the potatoes and spread them on a sheet pan to cool for 10 minutes. Visual cue: steam should fade and the potatoes should look dry on the surface.
Make the creamy Cajun dressing
  1. In a bowl, stir together mayonnaise, Cajun seasoning, Creole mustard, and hot sauce until smooth. Visual cue: the mixture should be uniformly orange-brown with no seasoning clumps.
Assemble the salad
  1. In a large bowl, combine cooled potatoes, diced bell pepper, diced celery, sliced green onions, and chopped hard-boiled eggs. Visual cue: colorful pieces should be evenly distributed.
  2. Pour the dressing over the potato mixture and toss until every piece is coated. Visual cue: potatoes should look glossy and speckled with Cajun seasoning.
  3. Season with salt and pepper to taste, then toss again. Visual cue: seasoning should brighten the flavor without leaving a dry, pale layer.
Chill before serving
  1. Cover and refrigerate the potato salad for 2 hours before serving to let the dressing set and the flavors meld. Visual cue: the mixture should look thicker and more cohesive after chilling.

Notes

For the best texture, cool the potatoes briefly before mixing so the dressing doesn’t thin out. Refrigerate leftovers in a covered container for 3–4 days; do not freeze for best consistency. For a lighter version, use light mayonnaise (or a Greek-yogurt mayo blend) while keeping the Cajun seasoning and hot sauce amounts the same for the same bold heat.