Spicy Cajun Potato Salad

Cajun potato salad in a white bowl with a silver spoon on a white backdrop.

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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.


Units Scale
  • 4 cups peeled potatoes (chopped into 3/4 inch cubes)
  • 1/2 cup diced onion
  • 1/3 cup diced bell pepper
  • 1/2 teaspoon celery seed
  • 2 tablespoons Dijon mustard
  • 6 tablespoons mayonnaise
  • 1/2 teaspoon garlic powder
  • 2-3 teaspoons Cajun seasoning (adjust to taste)
  • 2 teaspoons apple cider vinegar


  1. Peel your potatoes and chop them into 3/4 inch cubes. Place chopped potatoes into a large pot and fill with enough cold water to cover them by an inch
  2. 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
  3. Use a colander to drain the potatoes and let them cool completely to room temperature
  4. While the potatoes are cooling, finely dice the onions and bell pepper
  5. 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
  6. Place the fully cooled potatoes into the spiced mayo mixture and gently stir them in with a rubber spatula until fully coated
  7. Chill the potato salad in the fridge until you're ready, and enjoy!


  • 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