Best 11 Cajun Potato Salad Recipes

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Cajun potato salad is a delicious and versatile dish that can be served as a side or main course. It is made with potatoes, celery, onions, and mayonnaise, and is seasoned with Cajun spices. The result is a flavorful and satisfying dish that is sure to please everyone at the table. This article will provide you with a few of the best recipes for Cajun potato salad, so you can find the perfect one to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY CAJUN POTATO SALAD



Spicy Cajun Potato Salad image

Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 20 servings.

Number Of Ingredients 11

5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 large yellow onion
1/2 medium lemon
1/2 teaspoon salt
8 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
1 cup dill pickle relish
1/4 cup yellow mustard
1 to 2 tablespoons Cajun seasoning
1/4 cup minced fresh parsley
Paprika

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE



Cajun Potato Salad with Andouille Sausage image

Categories     Salad     Potato     Side     Sauté     Sausage     Summer     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 to 8

Number Of Ingredients 9

1 tablespoon plus 1/4 cup olive oil
8 ounces andouille sausages or hot links, cut lengthwise in half, then crosswise into 1/2-inch pieces
3 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
1 tablespoon hot pepper sauce
1 tablespoon whole grain Dijon mustard
1 green bell pepper, chopped
1 cup chopped celery
2/3 cup sliced green onions

Steps:

  • Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.
  • Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil. Season with salt and pepper. Serve warm or at room temperature.

CAJUN POTATO SALAD



Cajun Potato Salad image

I have been making this mouthwatering potato salad for about 10 years. My family likes spicy foods, and thanks to a son living in New Orleans, we have a constant supply of Cajun sausage for this recipe. Made with extra sausage, it's a filling one-dish meal.-Margaret Scott, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

2 pounds small red potatoes
1/2 cup chopped red onions
1/2 cup sliced green onions
1/4 cup minced fresh parsley
6 tablespoons cider vinegar, divided
1/2 pound smoked kielbasa or smoked Polish sausage, sliced
6 tablespoons olive oil
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool completely. , Cut into 1/4-in. slices; transfer to a large bowl. Add onions, parsley and 3 tablespoons vinegar; toss. , In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. , To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss gently. Serve immediately.

Nutrition Facts : Calories 361 calories, Fat 24g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 482mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

CAJUN SHRIMP POTATO SALAD



Cajun Shrimp Potato Salad image

I created this recipe myself and think you'll find it's the most unique potato salad you've ever tasted. With the addition of shrimp, it's practically hearty enough to be a main dish.More Cajun Salads Recipes

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8-10 servings.

Number Of Ingredients 11

5 medium red potatoes
6 cups water
3 tablespoons seafood seasoning
1 tablespoon salt
1 pound medium uncooked shrimp
1/4 cup chopped green onions
1 jar (2 ounces) diced pimientos, drained
1/2 cup mayonnaise
1 teaspoon cider vinegar
1/2 teaspoon sugar
Additional salt to taste

Steps:

  • Place the potatoes in a large saucepan; add the water, seafood seasoning and salt. Bring to a boil. Reduce heat; cover and simmer for 25 minutes., Add the shrimp; cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender. Drain. Peel and dice potatoes. Peel and devein shrimp; cut into pieces., In a large bowl, combine the potatoes, shrimp, onions and pimientos. In a small bowl, combine the mayonnaise, vinegar and sugar. Add to potato mixture; gently toss to coat. Season with additional salt. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 158 calories, Fat 9g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 1447mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

CAJUN POTATO, PRAWN/SHRIMP AND AVOCADO SALAD



Cajun Potato, Prawn/Shrimp and Avocado Salad image

Make and share this Cajun Potato, Prawn/Shrimp and Avocado Salad recipe from Food.com.

Provided by ImPat

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

300 g new potatoes (small baby or chats 10 oz halved)
1 tablespoon olive oil
250 g king prawns (8 oz, cooked and peeled)
1 garlic clove (minced)
2 spring onions (finely sliced)
2 teaspoons cajun seasoning
1 avocado (peeled, stoned and diced)
1 cup alfalfa sprout
salt (to boil potatoes)

Steps:

  • Cook the potatoes in a large saucepan of lightly salted boiling water for 10 to 15 minutes or until tender, drain well.
  • Heat the oil in a wok or large nonstick frying pan/skillet.
  • Add the prawns, garlic, spring onions and Cajun seasoning and stir fry for 2 to 3 minutes or until the prawns are hot.
  • Stir in the potatoes and cook for a further minute.
  • Transfer to serving dishes and top with the avocado and the alfalfa sprouts and serve.

CAJUN POTATO SALAD



Cajun Potato Salad image

Also known as creole mustard potato salad, or like mamaw called it; Lousiana Tater Salad. I am posting for ZWT5. If creole mustard is not available, you can substitute coarse ground mustard with a touch of prepared horsaradish. This is a nice side dish to the Louisana favorite, red beans and rice.

Provided by BakinBaby

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs red potatoes
1/3 cup creole mustard
1/2 teaspoon creole seasoning (or cajun spice)
1/2 cup green pepper (diced)
1/2 green onion (diced)
1/3 cup mayonnaise
1/3 cup sour cream
1/2 teaspoon sugar
1/2 cup bacon (cooked or diced)
1/4 cup parsley (fresh or chopped)
salt and pepper

Steps:

  • Add potaotes to lightly salted water, cover, bring to a boil on high heat, reduce to a simmer about 20 minute or until tatters are fork tender, drain and cut into 1" chunks. ( some like 'um peeled, we don't.).
  • Combine mustard and creole seasoning in a medium sized bowl; add warm potaotes; toss to combine.
  • Toss in green pepper,green onion and bacon.
  • Combine mayonnaise,sour cream, & sugar, add to potato/vegetable mixture, season with salt and pepper and parsley (optional).
  • Refergerate for at least 3 hours to meld flavors.

Nutrition Facts : Calories 255.9, Fat 7.8, SaturatedFat 2.4, Cholesterol 9, Sodium 270.5, Carbohydrate 42, Fiber 4.6, Sugar 4.2, Protein 5.6

CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE



Cajun Potato Salad With Andouille Sausage image

Make and share this Cajun Potato Salad With Andouille Sausage recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/4 cup olive oil
8 ounces andouille sausages, cut lengthwise in half, then crosswise into 1/2-inch pieces
3 lbs red potatoes, peeled, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
1 tablespoon hot pepper sauce
1 tablespoon whole grain Dijon mustard
1 green bell pepper, chopped
1 cup chopped celery
2/3 cup sliced green onion

Steps:

  • Heat 1 tablespoon oil in large skillet over medium-high heat.
  • Add sausages; saute until brown, about 5 minutes.
  • Transfer to paper towels and drain.
  • Bring large pot of salted water to boil.
  • Add potatoes; cook just until tender, stirring occasionally, about 9 minutes.
  • Drain well.
  • Whisk vinegar, pepper sauce and mustard in large bowl.
  • Transfer warm potatoes to bowl with vinegar mixture and gently toss.
  • Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil.
  • Season with salt and pepper.
  • Serve warm or at room temperature.

HOT CAJUN POTATO SALAD



Hot Cajun Potato Salad image

Make and share this Hot Cajun Potato Salad recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Salad Dressings

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 10

5 medium potatoes
5 slices bacon
1/2 cup chopped onion
2 tablespoons sugar
1 tablespoon flour
1 1/2 teaspoons salt
2 teaspoons tabasco peppers
1/2 cup water
1/4 cup vinegar
1/2 cup sliced red radish

Steps:

  • Cook un-peeled potatoes in boiling water in saucepan until tender, almost 40 minute.
  • Fry bacon in skillet until crisp, about 10 minutes.
  • Remove, drain on paper toweling, crumble & reserve.
  • Cook onion in bacon drippings until partially tender, about 5 minutes.
  • Blend together sugar, flour, salt, pepper, water and vinegar, add to onion mixture.
  • Cook stirring constantly, until mixture thickens and bubbles, about 5 minutes.
  • Remove from heat.
  • Peel & slice potatoes, add potatoes to onion mixture, heat well, about 5 minutes.
  • Add radishes and toss.
  • Serve hot, topped with bacon.

CAJUN POTATO SALAD



Cajun Potato Salad image

My son loves this potato salad....I also do a shrimp coleslaw he loves. Best made early in the day or the day before because it requires at least 8 hours of chilling time. Chilling time is not included in the prep time.

Provided by Lynette !

Categories     Potato Salads

Time 1h10m

Number Of Ingredients 13

4 1/2 c water
1 1/2 lb unpeeled, fresh small shrimp
2-3 Tbsp lemon juice
4 medium potatoes
1 clove garlic, halved
1/2 c celery, diced
1/2 c green onions, chopped
1/2 c sour cream
1/2 c mayonnaise
1 tsp salt
1 tsp dry mustard
1/2 tsp ground red pepper
1/4 tsp dried whole tarragon, crushed

Steps:

  • 1. Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Once cool, peel and devein shrimp. Place the shrimp in a bowl; add the lemon juice and toss gently. Cover and chill.
  • 2. Cook the potatoes in boiling water to cover 20 to 30 minutes or until tender; drain. Peel and cube the potatoes. Set aside.
  • 3. Rub the cut side of the garlic on the inside of a large salad bowl; discard garlic. Combine the chilled shrimp, potato, celery, and green onions in the prepared salad bowl; toss gently to combine.
  • 4. Combine the sour cream and remaining ingredients in a small bowl; stir well. Add the sour cream mixture to the potato mixture, tossing gently to coat evenly. Cover and chill at least 8 hours.

CAJUN POTATO SALAD BRANDY'S WAY



Cajun Potato Salad Brandy's Way image

One of my favorite sides at BBQ's and a picnic is potato salad. I would be proud to take this tasty one to my next gathering. It is so creamy and the chopped pickles add another depth of flavor. The Cajun seasoning gives a nice little kick and it is so easy to control how much you add to the dish. Delish!

Provided by Brandy Male

Categories     Potato Salads

Time 1h

Number Of Ingredients 9

8 new potatoes
6 eggs, hard boiled
1/2 to 1 c chopped onion; to taste
1/2 to 1 c chopped pickles
Cajun seasoning (I use Tony Chachere brand )
2 c Hellmans mayo
3 Tbsp French's mustard
2 Tbsp sour cream
black pepper

Steps:

  • 1. Boil potatoes and drain and cool completely.
  • 2. Dice hard boiled eggs, pickles and onions and place in a large bowl. Sprinkle lightly with Cajun seasoning. Place in fridge to set while potatoes cool.
  • 3. Mash or cube cooled potatoes to your liking.
  • 4. Mix mayo, mustard sour cream together.
  • 5. Place potatoes over the chopped veggie and egg, slowly pour mayo mixture over the salad. Sprinkle with Cajun seasoning and lightly stir to mix well.
  • 6. I saved one egg and a couple of spoons of the pickles and onions for garnish. Sprinkle a little Cajun seasoning over all to top. Cool and serve. Enjoy!

CAJUN POTATO SALAD



Cajun Potato Salad image

Decided to come up with my own version of Potato Salad. I never cared for sweet potato salad. Every time I make this recipe, I end up having to give out the recipe. I have been asked so many times to enter it in a cooking contest. Looks like RecipeZaar gets first go at it.

Provided by LOUISE GOLDEN

Categories     Potato

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 16

6 -8 large baking potatoes
1 diced onion
1 cup dill pickle relish (not sweet)
2 1/4 ounces chopped ripe olives
2 ounces chopped pimiento
2 pickles, chopped
3 slices bacon
2 teaspoons salt
1 teaspoon paprika
1 teaspoon black pepper
1/4 teaspoon red pepper
1/4 teaspoon garlic salt
1 cup mayonnaise
1 tablespoon mustard
1 cup sour cream
1/4 cup milk

Steps:

  • Boil potatoes whole in skins until fork tender. Cool and peel. Dice them into small bite size pieces.
  • Cut bacon into small pieces and fry until crisp. Set aside and cool. Save drippings.
  • In a large mixing bowl combine the diced potatoes,chopped pickles, olives, pimentoes, relish and chopped onion.
  • Add spices and bacon drippings(not more than 2 tbls).
  • In a small bowl mix mayonnaise, sour cream, mustard and milk. If too thick add pickle juice a litttle at a time.
  • Pour over ingredients and mix thoroughly. Garnish with bacon bits and small amount of paprika.

Tips for Making the Best Cajun Potato Salad:

  • Use high-quality potatoes. Yukon Gold or red potatoes are good choices because they hold their shape well when cooked.
  • Cook the potatoes until they are tender but not mushy. You can boil them, steam them, or roast them.
  • Let the potatoes cool completely before adding the other ingredients. This will help to prevent the salad from becoming watery.
  • Use a light hand with the mayonnaise. You want the salad to be creamy, but not too heavy.
  • Add plenty of Cajun seasoning. This is what gives the salad its signature flavor.
  • Be creative with your add-ins. You can add cooked bacon, chopped celery, shredded cheese, or hard-boiled eggs to your salad.
  • Serve the salad chilled. This is the best way to enjoy its flavor.

Conclusion:

Cajun potato salad is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it is also a healthy and filling meal. With its bold flavors and creamy texture, Cajun potato salad is sure to be a hit with everyone who tries it.

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