If you’re looking to (quite literally) spice up your potato salad game, then look no further. This Cajun potato salad is the ultimate pot luck dish that never fails to impress! Follow me…
Baby Potatoes
Baby potatoes have got very thin skin and a nice creamy texture, which makes them perfect in a potato salad.
Boiling Baby Potatoes
When it comes to boiling the baby potatoes, as you can imagine it’s a fairly straightforward process. Just a few things to consider:
Salt – Potatoes LOVE salt, so it’s important to get them properly seasoned from the get-go. As such, you’ll want to boil them in heavily salted water. Cold Water – You’ll want to start with cold water and bring it to a boil from there. This way the potatoes will cook more evenly. Steam Dry – Once fork tender, you’ll want to drain and leave the potatoes to sit until room temp. I know this is tedious, but you want as much steam to escape the potatoes as possible. You also don’t want the potatoes in any way hot before you stir in the dressing, otherwise the leftover heat with turn the dressing gloopy/greasy.
Another thing to ensure is that you don’t rinse the potatoes. By doing that you’re merely adding in unwanted moisture. Process shots: boil potatoes in salted water (photo 1), drain and steam dry (photo 2).
Spicy Potato Salad Dressing
The dressing is a gorgeous balance of creamy and spicy. The creaminess comes from mayonnaise alongside sour cream, whereas the heat comes from wholegrain mustard, Cajun seasoning and hot sauce (optional).
How spicy is the dressing?
It’s actually more on the mild side if you’re not using hot sauce. Cajun seasoning will differ slightly from brand to brand, but mostly they’re fairly tame. If you’re wanting it spicier after you’ve mixed everything, then just add hot sauce to your preference.
Can I make it ahead of time?
Yep! Just tightly store in the fridge until needed. Process shots: to a bowl add mayo, sour cream, lemon juice, mustard, Cajun seasoning and parsley to a bowl (photo 1), stir to combine then adjust with hot sauce and s&p to taste (photo 2).
Cajun Potato Salad
Once the spuds are cool and the dressing is made, we’re going to mix everything together with some spring onions and hard-boiled eggs.
Hard-Boiled Eggs
I LOVE me some hard-boiled eggs in a potato salad. I find the easiest way to dice them up is to squash them through a wire rack. So much easier than dicing with a knife. I know everyone has their own method of hard-boiling eggs, but if you’re after a method then I’ve added one in the recipe card notes below.
Resting the potato salad
Once you’ve made the potato salad I highly recommend letting it rest in the fridge for at least an hour. This will give time for the flavours to all marry together and soak into the potatoes. Process shots: add potatoes to large mixing bowl and place wire rack on top (photo 1), add hard-boiled egg on top (photo 2), push through onto the potatoes (photo 3), add spring onion (photo 4), pour in dressing (photo 5), toss to combine (photo 6).
Crispy Fried Onions
To take this potato salad to new heights I love serving it with some crispy fried onions. You could use store-bought fried onions, but homemade ones are way too easy not to make. I actually like to fry the onions in a fairly low heat (around 120C/250F). That way you can slowly draw out the moisture, which leaves them ultra crispy. Just add them to an inch or two of oil, and leave them to gently sizzle until deep golden. Process shots: add sliced onion to oil (photo 1), fry until crisp (photo 2).
Serving Cajun Potato Salad
When it comes to serving, the final touch is adding a few pinches of smoked paprika. This not only adds a pop of colour, but also enhances the smoky tones of the Cajun seasoning. After more potato salad recipes? Check out my Creamy Bacon Potato Salad and Warm Herbed Potato Salad! Alrighty, let’s tuck into the full recipe for this Cajun potato salad shall we?!
How to make Cajun Potato Salad (Full Recipe & Video)
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