Spicy Cajun Potato Salad Recipe photo by Taste of Home
Total Time
Prep: 20 min. Cook: 10 min. + chilling
A sprinkle of Cajun seasoning makes this Cajun potato salad a deliciously spicy twist on the classic. The best part? The recipe is ready in just 30 minutes!

Updated: Jun. 03, 2024

Taking just 30 minutes from start to finish, this Cajun potato salad is a straightforward option, if you happen to be in a hurry. The combination of Cajun spices with tender potatoes, eggs, mayo and relish creates a tangy and zesty flavor that pairs perfectly with creamy Yukon Gold potatoes. Pair it with some Cajun grilled shrimp and barbecue chicken for your next summer cookout or large gathering.

What types of potatoes are best for Cajun potato salad?

Choosing the right type of potato is important for making any potato salad. This recipe for Cajun potato salad calls for Yukon gold potatoes, which have a creamy texture and buttery flavor. They also keep their shape when cooked, so you don’t end up serving your guests a mushy potato salad.

If you’re in a pinch, you can easily swap out the Yukons for red potatoes. They have a smooth texture that works well in potato salads, and they’re also able to hold their shape when cooked.

Ingredients for Cajun Potato Salad

  • Potatoes: This Cajun potato salad recipe calls for Yukon gold potatoes, which provide a creamy texture to the dish.
  • Onion: Yellow onion adds a sweet and savory flavor that complements the potatoes and spices.
  • Lemon juice: The lemon juice brings a bright and tangy flavor that balances the richness of the mayonnaise.
  • Hard-boiled eggs: The eggs add a creamy texture and additional protein, making the salad more filling.
  • Mayonnaise: Mayo provides a creamy base with a hint of pepper, balancing the tangy mustard and spices.
  • Pickle relish: The use of dill pickle relish here is to add a sweet and savory component to the potato salad.
  • Yellow mustard: Mustard brings a flavor kick that’s essential for the salad’s zesty profile.
  • Cajun seasoning: The use of Cajun seasoning gives this recipe its signature kick.
  • Fresh parsley: Add a burst of freshness and color with parsley, which will also balance the rich flavors from the mayo, eggs and potatoes.
  • Paprika: A pinch of paprika over the finished potato salad adds a touch of smoky flavor and vibrant color.


Step 1: Cook the potatoes

Place the peeled and cubed Yukon Gold potatoes in a Dutch oven and add water to cover. Cut the onion in half crosswise and add half to the pot. Add in the lemon and salt, and bring the pot to a boil. Reduce the heat and cook uncovered for five to six minutes, until the potatoes are tender.

Editor’s Tip: To ensure even cooking, make sure the potato cubes are uniformly sized.

Step 2: Prepare the egg mixture

While the potatoes are cooking, chop the remaining half of the onion. In a large bowl, combine the onion, chopped hard-boiled eggs, mayonnaise, pickle relish, mustard and Cajun seasoning.

Editor’s Tip: You can easily whip up your own batch of homemade Cajun seasoning in five minutes.

Step 3: Drain and cool the potatoes

Drain the potatoes and rinse them under cold water. Discard the cooked onion and lemon.

Step 4: Mix the salad

Add the cooled potatoes to the egg mixture. Gently toss until well mixed, being careful not to overmix to avoid breaking down the potatoes.

Editor’s Tip: Use a rubber spatula to gently fold the potatoes into the egg mixture to keep the potatoes intact.

Step 5: Refrigerate and serve

Cover the salad and refrigerate it for one to two hours. Just before serving, sprinkle with minced fresh parsley and paprika for garnish.

Cajun Potato Salad Variations

  • Kick the spice up a notch: Add in a chopped jalapeno pepper or a dash of hot sauce for an extra kick.
  • Sprinkle in bacon: Mix in cooked, crumbled bacon for added smokiness, saltiness and crunch.
  • Vegan-ize this potato salad: Substitute the mayonnaise with vegan mayo and omit the eggs for a vegan-friendly version of this Cajun potato salad recipe.

How to Store Cajun Potato Salad

Store any leftover Cajun potato salad in an airtight container in the refrigerator for up to three days. Gently stir before serving to refresh the texture.

Can you freeze this Cajun potato salad?

While it’s possible to freeze potato salad, the texture may change. For the best results, it’s recommended to enjoy this salad fresh or within a few days of making it.

Can you make Cajun potato salad ahead of time?

Yes, you can prepare this potato salad up to a day in advance. Store it in the fridge in an air-tight container and stir well before serving.

Cajun Potato Salad Tips

What can you serve with Cajun potato salad?

A versatile side that complements a variety of main courses, this Cajun potato salad pairs well with grilled meats, seafood and other hearty barbecue recipes.

How can you adjust the spice level?

You can adjust the spice level of this recipe for Cajun potato salad by varying the amount of seasonings you use—add less Cajun seasoning, and season with paprika or additional spices to your taste.

What’s the easiest way to hard-boil eggs for Cajun potato salad?

Hard-boiling eggs doesn’t have to be difficult—simply pop the eggs in the air fryer and you’ll have perfectly hard-boiled eggs in 15 minutes. Don’t have an air fryer? Here are our best tips for how to make hard-boiled eggs.

Spicy Cajun Potato Salad

Prep Time 20 min
Cook Time 10 min
Yield 20 servings.


  • 5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 large yellow onion
  • 1/2 medium lemon
  • 1/2 teaspoon salt
  • 8 hard-boiled large eggs, chopped
  • 1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
  • 1 cup dill pickle relish
  • 1/4 cup yellow mustard
  • 1 to 2 tablespoons Cajun seasoning
  • 1/4 cup minced fresh parsley
  • Paprika


  1. Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add 1 half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes.
  2. Meanwhile, chop remaining half onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning.
  3. Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

Nutrition Facts

3/4 cup: 229 calories, 10g fat (2g saturated fat), 81mg cholesterol, 400mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 5g protein.