Creamy Cajun Potato Salad
Perfect side for gumbo, creamy and packed with Cajun zest.
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Rate this RecipeEquipment
- Large Pot
- 2 Mixing Bowl
- Saucepan
- Hand Mixer Optional, for extra creaminess.
- Fork For lightly mashing potatoes.
Ingredients
- 6 red potatoes Medium-sized; about 2 lbs or 900 grams.
- 6 eggs Separate yolks and whites after cooking.
- 1 cup mayonnaise Approx. 240 mL; adjust for creaminess.
- 1 tablespoon mustard Approx. 15 grams; adjust to taste.
- 1 teaspoon cajun seasoning Adjust based on spice preference.
- garlic and herb seasoning A pinch, optional for extra flavor.
- 2 teaspoon hot sauce Approx. 5-10 mL; adjust based on spice preference.
- black pepper To taste.
Step-by-Step Instructions
- Peel and chop six medium-sized red potatoes (approximately 2 lbs or 900 grams). Cut them into uniform pieces, about an inch in size, to ensure even cooking. Place the chopped potatoes into a large pot, cover with water, and add a pinch of salt. Bring the water to a boil and cook the potatoes for 15-20 minutes, or until they are fork-tender but not falling apart. Drain and let them cool slightly before moving on.
- While the potatoes are boiling, hard-boil six eggs. Place the eggs in a saucepan, cover them with water, and bring to a boil. Once boiling, turn off the heat and let them sit for about 10 minutes. After this, transfer them to an ice bath to cool. Peel the eggs and separate the yolks from the whites.
- Once the potatoes have cooled enough to handle but are still slightly warm, place them in a large mixing bowl. Mash the potatoes lightly with a fork—enough to break them apart but leave some chunky bits for texture. Add the creamy mayo mixture to the potatoes and stir until they are well coated. Chop the reserved egg whites and add them into the potato mixture, then mix everything together thoroughly.
Notes
Chill the potato salad for at least an hour before serving to allow the flavors to meld together. This dish pairs perfectly with spicy gumbo or other Southern dishes.