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Spicy Cajun Potato Salad

Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. —Amanda West, Sibley, Louisiana
  • Total Time
    Prep: 20 min. Cook: 10 min. + chilling
  • Makes
    20 servings

Ingredients

  • 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

Directions

  • Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes.
  • Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning.
  • 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.

Test Kitchen tip
  • Adding lemon juice or vinegar to the water when boiling potatoes will help keep them on the firm side. This is a great tactic for potato salads, but not so much for mashed potatoes.
  • Nutrition Facts
    3/4 cup: 229 calories, 10g fat (2g saturated fat), 81mg cholesterol, 400mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 5g protein.

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