Cajun Potato Salad

My Cajun potato salad boasts a super creamy texture with pops of crunchy bliss that make this South Louisiana spin on a classic favorite unforgettably delicious, y’all!! The perfect side dish for a steaming bowl of gumbo or fresh-off-the-grill chicken thighs, this year-round delicacy satisfies with bold, scrumptious flavors. Yep and yay…

Cajun potato salad with a whole parsley leaf and cayenne pepper garnish in a large round white bowl alongside a green napkin and red flowers.

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Creamy Cajun Potato Salad Stands Out From All the Rest…

Cajun potato salad transforms the regular potato salad recipe into a tangy dish with a distinctive regional flavor profile, incorporating ingredients such as Cajun trinity veggies, cayenne pepper, and Creole mustard. It stands out from regular potato salad with enhanced, multi-layered taste twists and turns that electrify the palate throughout each bite.

My unique version of this Louisiana potato salad recipe blends tender potatoes and hard-boiled eggs into an ultra-luxurious base. I also use a potato masher on half of the cooled potatoes. This technique creates an overall creamy texture with small pieces of potato dispersed throughout the salad, making each forkful an enjoyable and eclectic experience.

Lastly, I elevate the taste and texture of my Cajun potato salad with just the right spice elements. A deft mix of fresh, dried, and bottled seasonings brings an engaging allure to this recipe that makes it truly stand out from ALL the rest. Indeed!!

What Kind of Potatoes to Use for Cajun Potato Salad

I usually use russet potatoes for this recipe. However, you can use any potato that you have, including red potatoes or Yukon gold potatoes. They all work well in the dish and have roughly the same amount of boiling time. So, you won’t have to adapt the recipe every time that you use a different type of potato in the dish.

Storage

For optimal taste and texture, store the leftover Cajun potato salad in an airtight container in the refrigerator for up to three days. Don’t freeze it, though, as it will lose much of its flavor and lush texture once thawed.

How to Serve Cajun Potato Salad

When you first make the dish, serve it at room temperature. Then, cover and refrigerate the leftover Cajun potato salad until you’re ready to use it again, when you should serve it cold alongside hot main dishes.

A side shot of Cajun potato salad in a small white bowl with a whole parsley leaf in the middle of the salad.

Ingredient Essentials & Substitutions

Three pounds of potatoes, about six medium-sized russet potatoes, is the ideal amount to use in this Cajun potato salad. Any more or less than this amount will alter the taste and texture of the prepared dish.
Local Blue Plate mayonnaise helps to make this recipe an authentic regional delicacy. You can also use Duke’s mayo with great success.
Yellow and Creole mustard make the perfect pairing in this Louisiana potato salad recipe. Use both for optimal results. However, if you can’t locate Creole mustard at this time, then substitute another bold mustard such as Dijon. It won’t have the same truly authentic flavor, but it will still produce a good potato salad.
Dill relish or cut-up pickles are acceptable to use in this Cajun potato salad. Each one slightly changes the taste. So, use your favorite one each time to make this recipe taste as consistent as possible.

How to Make Cajun Potato Salad

To begin the recipe, peel and chop the potatoes.

Then, place the chopped potatoes and the eggs into the bottom of a large pot.

Chopped raw potatoes and eggs in the bottom of a large pot.

Top with enough water to cover the eggs and potatoes completely, leaving at least three inches of water above them to bring the mixture to a rolling boil properly. Salt the water generously.

Then, stir occasionally throughout the short boiling process to keep everything nicely separated.

A rolling boil on the stove with potatoes and eggs.

While the potatoes and eggs are boiling, pour all of the dressing ingredients into a large mixing bowl.

Ingredients for potato salad dressing in a vintage white Pyrex bowl.

Stir to combine, and set aside.

Mayo-based dressing in a bowl with a seafood green and wood mixing spatula.

Drain the boiled potatoes and eggs over a colander in the sink.

Boiled eggs and potato chunks in a stainless steel colander.

Carefully transfer the hard-boiled eggs to an ice water bath.

Leave the eggs in the water bath for 10 minutes, then drain and peel the eggs.

Chop the egg yolks and egg whites into small pieces.

Then stir them into the dressing.

Chopped egg whites and yolks stirred into salad dressing in a bowl with a big spoon.

Top the mixture with the cooled potatoes, and use a potato masher to mash roughly half of the potatoes.

A potato masher mashing potatoes in a large bowl.

Finally, stir the potatoes into the mixture, ensuring that all of the potato and egg pieces are coated with the dressing.

Freshly stirred Cajun potato salad in a large mixing bowl.

And that’s it, y’all!!

This Cajun potato salad has the customary creaminess that you crave. And, the trinity veggies, roasted red peppers, and herbs all come together to create crunchy background textures that are surprisingly and wonderfully delightful.

And this dish is honestly just as beautiful. So, it wins you just as many points for presentation as it does for its fantastic flavors. For sure!!

Share this Cajun potato salad with those who are just as emotionally balanced as they are feisty and fearless. Much food love, and see y’all on the yum side…

Closeup image of Cajun potato salad in a large white bowl.

What to Serve with Cajun Potato Salad

This dish goes with just about everything, y’all, including Louisiana garlic-stuffed beef roast and chicken and sausage gumbo.

I also love it served alongside Cajun baked catfish and South Louisiana shrimp Creole.

More Cajun-Style Spins on Classic Dishes

This post was originally published on May 11, 2018, and was updated and republished on June 28, 2025.

South Louisiana veggies, seasonings, and condiments work together to create a creamy, captivating Cajun Potato Salad with pops of exciting textures and flavors.

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Course: Side Dish

Cuisine: Cajun

Keyword: Cajun potato salad

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 6

Calories: 490kcal

Author: Lyn Corinne Liner

Ingredients

3 pounds potatoes, peeled and chopped
4 large eggs
1 teaspoon salt

For the Dressing

1 cup mayonnaise
2 teaspoons Creole mustard
2 teaspoons yellow mustard
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
¼ cup finely chopped celery
2 tablespoons chopped roasted red peppers
2 tablespoons chopped green onions
1 tablespoon chopped fresh parsley leaves
¼ cup dill pickle relish
½ teaspoon paprika
salt, black pepper, and cayenne pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne

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Instructions

Place the chopped potatoes and the eggs in a large pot, then fill the pot with cold water and add the teaspoon of salt.
Bring the pot to a rolling boil over medium-high heat.
Once a rolling boil is achieved, boil for 12 to 15 minutes, or until the potatoes are fork-tender and the eggs are cooked through. Stir occasionally.
While the potatoes and eggs are boiling, pour all of the dressing ingredients into a large bowl and mix until combined. Set aside.
Drain the potatoes and eggs over a colander.
Transfer the hot eggs carefully to a large bowl filled with water and about 1 cup of ice cubes.
Let the eggs sit in the cold water for 10 minutes, then peel them and chop into small pieces.
Stir the chopped eggs into the dressing mixture, then top with the cooled chopped potato pieces.
Use a potato masher to mash about half of the potatoes.
Stir all of the ingredients until well combined. Serve warm or cover and refrigerate until use.

Notes

Chop the onion, bell pepper, celery, green onion, and roasted red peppers the night before to reduce the time it takes to make the dish in half when you are ready.
Use about ½ teaspoon of hot sauce in place of the cayenne pepper if necessary.

The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.

See our full nutrition disclaimer here.