Cajun Potato Salad2005-11-21
- Course: Side Dishes
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.
- 7 to 10 red or brown potatoes, peeled and cut in chunks
- 5 to 6 eggs, boiled
- scallions (green onions), chopped
- Hellmans mayonnaise
- Tony Cachere's Seasoning, to taste
Boil eggs and potatoes. When potatoes are tender, drain water. Peel eggs and chop and add to potatoes.
Combine and mix in enough mayonnaise and mustard to desired consistency, using more mayonnaise than mustard.
Sprinkle with green onions and Tony's Cajun seasoning.
Goes great with gumbo, red beans and rice and barbecue.