Cajun Potato Salad – flavorful creamy side dish to every summer barbecue!
Just like Amish Potato Salad recipe from three years ago, this Cajun Potato Salad is a great side dish to every summer barbecue, whether you grill meat, fish or vegetables.
Boiled potatoes are mixed with hard boiled eggs, corn, jalapenos (or green bell peppers) and seasoned with creamy Cajun dressing.
Since Cajun Potato Salad is usually made with potatoes leftover from crab boil, you can go a step further when making this salad and cook the potatoes in water with crab boil seasoning, but that’s entirely optional.
You can also add some of your other favorite ingredients, like bacon, shrimp or andouille sausage, according to inspiration or the contents of your pantry. Make it more or less spicy by adding more jalapenos, ground black pepper or even red pepper flakes.
Some Cajuns also serve potato salad together with their gumbo.
- 1 lb (1/2 kg potatoes) peeled, boiled and cut into cubes
- 2 hard boiled eggs chopped
- 1/2 cup corn kernels
- 1/4 cup chopped jalapenos or green bell peppers
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 Tbsp mustard or to taste
- 1 tsp cider vinegar
- 1/3 tsp Cajun seasoning or to taste
- 1/8 t smoked paprika
- salt and ground black pepper to taste
Place potatoes, eggs, corn and jalapenos in a large bowl.
In a small bowl, mix mayonnaise with sour cream, mustard, vinegar, Cajun seasoning, smoked paprika, salt and pepper. Pour over potatoes and and gently stir with a wooden spoon until thoroughly coated. Cover and refrigerate for at least 30 minutes before serving.