Cajun Potato Salad

7 servings Prep: 15 m Cook: 35 m Total: 50 m Beginner
5.0/5 (4)
Cajun Potato Salad
Stacy writes, “I made this for people at work to show them what real Cajun food tastes like. It was gone before I ate any. I now live in Oklahoma, but am originally from Louisiana.” Stacy is true Cajun as her recipe reflects, a lil’ bit of dis and a lil’ bit of dat. This creamy Louisiana potato salad with eggs, green onions, and Tony Chachere’s seasoning is the perfect side dish.

Ingredients

7 servings
  • 7 to 10 red or brown potatoes, peeled and cut in chunks
  • 5 to 6 eggs
  • scallions (green onions), chopped
  • Hellmans mayonnaise
  • mustard
  • Tony Chachere's Seasoning, to taste

Step-by-Step Instructions

  1. Boil eggs and potatoes in separate pots. When potatoes are tender (about 20-25 minutes), drain water. Peel eggs and chop and add to potatoes.
  2. Combine and mix in enough mayonnaise and mustard to desired consistency, using more mayonnaise than mustard.
  3. Sprinkle with green onions and Tony’s Cajun seasoning. Mix well and refrigerate until ready to serve.
  4. Goes great with gumbo, red beans and rice, and barbecue.

Common Problems and Solutions

Q: Should I boil the eggs and potatoes together?

A: No, boil them separately. Eggs only need 10-12 minutes while potatoes take 20-25 minutes, and they cook at different rates.

Q: Can I make this ahead?

A: Absolutely! This potato salad actually tastes better after sitting in the fridge for a few hours or overnight, letting the flavors blend together.

Q: My potato salad is too dry, what do I do?

A: Just add more mayonnaise a tablespoon at a time until you reach your desired creamy consistency. Some potatoes absorb more than others.

Tips and Techniques

For the best texture, let your boiled potatoes cool slightly before mixing with the mayonnaise so they don’t turn mushy. Don’t over-mix once you add the mayo and mustard—you want chunks of potato, not mashed potatoes.

Ingredient Substitutions

  • Tony Chachere's Seasoning: Slap Ya Mama seasoning or any Cajun seasoning blend
  • Hellmans mayonnaise: Blue Plate mayonnaise or Duke's
  • red or brown potatoes: Yukon Gold potatoes

Equipment Needed

  • large pot for boiling potatoes
  • medium pot for boiling eggs
  • large mixing bowl
  • potato masher or fork (for chunky texture)

Historical Context

Potato salad has been a staple at Louisiana gatherings since the late 1800s, but Cajun cooks always put their own spin on it with local seasonings like Tony Chachere’s and plenty of green onions. It’s the perfect side dish for crawfish boils, fish fries, and backyard barbecues.