This Cajun potato salad recipe the best of the best. Easy, quick, and creamy, this recipe will have your family coming back for seconds. You'll be making this simple, healthy side dish on repeat because it's sure to become one of your favorite dishes to spice up summer BBQs.
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This creamy Cajun potato salad is sure to hit the spot on those hot summer days. It's full of delicious spicy, Cajun flavor, only needs a couple of pantry ingredients, and can even be made a day or two in advance so you have more time to spend outside soaking in the sunshine. Pair this creamy potato salad with some air fryer drumsticks, BBQ chicken wings, or healthy turkey burgers for a new favorite way to enjoy a relaxing summer meal.
Growing up, my mom was the queen of potato salad. Everyone always wanted her recipe and we were always excited to see it on the dinner table because it was just downright delicious. Since my mom is so well known for her recipe, I figured (as her daughter) that it was only right that I had my own signature recipe, and thus, this creamy, healthy (ish), super flavorful, Cajun potato salad was created! While I'm not claiming it's better than my mom's, I will say that if it were a competition, mine would be a contender 😉
WHY YOU'LL LOVE THIS RECIPE
- Simple cooking process
- Quick and easy
- Full of delicious spicy flavor with a Cajun kick
- Only a handful of ingredients needed
- Makes a perfect side dish for summer BBQs
INGREDIENTS FOR CAJUN POTATO SALAD
- Potatoes: I use russet potatoes because that's what my mom always used. You can also use red potatoes, or yukon gold potatoes
- Onion: Both yellow onion and red onion will work, so use whatever you have on hand
- Celery seed: While celery is part of the holy trinity, my family prefers celery seed. However, you can substitute it with 3 tablespoons of finely diced celery
- Bell pepper: I like red for color, but green bell pepper will also work
- Seasoning: Both garlic powder and Cajun seasoning are used to create mouthwatering flavor
- Mustard: I used Dijon mustard, but you could use yellow mustard or creole mustard in its place
- Mayonnaise: Both regular and avocado oil mayo will be good in the potato salad
- Apple cider vinegar: This adds a nice tang and also keeps the potatoes from drying out
HOW TO MAKE AN EASY, CREAMY, CAJUN POTATO SALAD
- Peel and dice potatoes into ¾ inch cubes, place potatoes into a large pot and fill with enough water to cover them by an inch
- Bring the potatoes to a boil over medium-high heat, once boiling cook for7-8 minutes until fork tender
- Drain potatoes and let them cool completely to room temperature
- While the potatoes are cooling, dice the onions and bell pepper
- In a large bowl, whisk together the diced onions, diced bell pepper, celery seed, mustard, mayo, seasonings, and vinegar until smooth and creamy
- Place cooled potatoes into the spiced mayo mixture and gently stir them in with a rubber spatula until fully coated
- Chill the potato salad in the fridge until you're ready to enjoy
WHAT'S THE DIFFERENCE BETWEEN CAJUN AND CREOLE?
I am definitely not an expert when it comes to the difference between Cajun and Creole cooking and I wouldn't want to say something that isn't true. Instead, I'd refer you to this article that will hopefully answer all of your questions.
THE HOLY TRINITY OF CAJUN COOKING
The Holy Trinity is used in most Cajun recipes. It's the foundation of many traditional, cultural dishes such as gumbo, jambalaya, and crawfish etouffee. What it is though, is a variant of a Mirepoix, and consists of equal parts diced onion, bell pepper, and celery.
*I'd like to note that I am by no way calling my potato salad a traditional recipe, I simply took inspiration from traditional Cajun flavors. If you'd like a traditional Cajun potato salad please see this recipe here.
STORING AND KEEPING
You can keep and leftover potato salad in an airtight container in the fridge for 4-5 days. I find that it actually tastes better the next day because the flavors have time to meld together!
EXPERT TIPS
- Read the entire recipe first
- Cut the potatoes into equal sized cubes
- Let the potatoes cool COMPLETELY before adding it to the mayo mixture
- Substitute the celery seed with finely diced celery if you prefer
- You can use a green pepper in place of the red one
- Add salt and black pepper to your taste
- If you like hard boiled eggs, feel free to dice 2 up and add them
- You can top the finished potato salad with diced green onions and fresh parsley for added brightness
FAQs
It really depends on what you like. My mom has always used russet potatoes, so that's what I use, but most people prefer a waxy potato (like gold or red) because they hold their shape better.
I always boil my potatoes, however steaming reduces the potential of waterlogged potatoes, so steam them if you prefer. It's really a personal preference, I just follow what my mom taught me.
Apple cider vinegar adds a nice bite and tang to the potato salad, as well as preventing the potatoes from getting dried out.
Did you make this easy Cajun potato salad? If you did, I would greatly appreciate you leaving a comment and star rating down below. Additionally, you can follow me on Instagram and tag me if you make this or any other of my easy recipes.
PrintSpicy Cajun Potato Salad
This Cajun potato salad is about to become your new favorite! It's easy, creamy, and has a delicious Cajun kick. Make this recipe and you'll be the star of the BBQ.
- Prep Time: 10 Minutes
- Cooling Time: 30 Minutes
- Cook Time: 8 Minutes
- Total Time: 48 Minutes
- Yield: 6 servings 1x
- Category: side dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups peeled potatoes (chopped into ¾ inch cubes)
- ½ cup diced onion
- ⅓ cup diced bell pepper
- ½ teaspoon celery seed
- 2 tablespoons Dijon mustard
- 6 tablespoons mayonnaise
- ½ teaspoon garlic powder
- 2-3 teaspoons Cajun seasoning (adjust to taste)
- 2 teaspoons apple cider vinegar
Instructions
- Peel your potatoes and chop them into ¾ inch cubes. Place chopped potatoes into a large pot and fill with enough cold water to cover them by an inch
- Bring the potatoes to a boil over medium-high heat, once boiling, turn the heat down to medium-low, and cook for 7-8 minutes until fork tender
- Use a colander to drain the potatoes and let them cool completely to room temperature
- While the potatoes are cooling, finely dice the onions and bell pepper
- Next, in a large bowl, whisk together the diced onions, diced bell pepper, celery seed, Dijon mustard, mayonnaise, garlic powder, Cajun seasoning and vinegar until smooth and creamy
- Place the fully cooled potatoes into the spiced mayo mixture and gently stir them in with a rubber spatula until fully coated
- Chill the potato salad in the fridge until you're ready, and enjoy!
Notes
- Cut the potatoes into equal sized cubes
- Let the potatoes cool COMPLETELY before adding it to the mayo mixture
- Substitute the celery seed with 3 tablespoons of finely diced celery if you prefer
- Add salt and black pepper to your taste
- Adjust the Cajun spice to your taste
- If you like hard boiled eggs, feel free to dice 2 up and add them
- Add more mayo if you'd like
- You can top the finished potato salad with diced green onions and fresh parsley for added brightness
- Store any leftovers in an airtight container in the fridge for 4-5 days
Keywords: potato salad for gumbo, spicy potato salad, potato salad recipe for bbqs
Lauren says
I love this recipe! 2nd time making it. Sadly, this time I didn’t have any red pepper or celery on hand, so I just added some red pepper flakes and plenty of scallions for color. Still amazing!!! My husband loves it too.
★★★★★
Nicole Radcliffe says
Oh good, I'm glad you and your husband enjoyed it!