Cajun Potato Salad: A Crispy, Flavorful Side Dish
A zesty, vinegar-based potato salad with tangy mayonnaise, smoky paprika, and crisp textures for a bold, meat-free, alcohol-free Cajun side dish.
- Prep Time: 40
- Cook Time: 15
- Total Time: 290
- Yield: 6 servings
- Method: Boiling, Tossing
- Cuisine: Cajun
- Diet: Vegetarian
Ingredients
3 lbs (1.36 kg) Russet potatoes, cubed
1 cup (237 ml) full-fat mayonnaise
1 tbsp (15 ml) Creole mustard
1 tbsp (15 g) Cajun seasoning (with smoked paprika)
3 large hard-boiled eggs, chopped
1/2 cup (65 g) celery, finely diced
1/4 cup (20 g) green onions, sliced
Instructions
Peel and cube potatoes evenly for uniform cooking.
Bring 6 cups salted water to a gentle simmer.
Submerge potatoes, maintaining 180°F (82°C) until tender (10–12 minutes).
Drain, spread on parchment, and cool for 2 hours.
Whisk mayonnaise, Creole mustard, and Cajun seasoning to emulsify.
Chop cooled potatoes and stir in dressing.
Fold in hard-boiled eggs, celery, and green onions.
Chill before serving to balance flavors.
Notes
Use a meat thermometer for consistent potato texture.
Adjust seasoning strength to taste (start with 1 tsp Cajun blend).
Storage: Refrigerate up to 3 days in an airtight container.
This recipe uses halal/non-alcoholic alternatives as required.
For tangier flavor, add 1 tbsp apple cider vinegar.