Every Cajun has a favorite potato salad recipe. Mine? Well, it’s my grandmother’s (also made by my mom) which we are all happy to share with you. It’s pictured below inside a bowl of gumbo, but can be enjoyed as a side to just about any dish.
You may review my ingredients list and ask, “But where are the onions, bell peppers and green onions?
I eat pretty much any food, but one thing I do not care for are raw onions and raw green bell peppers. Nothing stimulated my gag reflex as a kid like crunching on a raw onion hidden in an otherwise perfect potato salad. Except maybe watching old people air grind to Clarence Carter’s Strokin at weddings, festivals, or high school graduation parties (thanks mom).
If it’s your thing (onions or air grinding), go for it! I’m not judging.
YES I AM.
What does potato salad go well with?
Cajuns often serve potato salad with gumbo. It’s also a staple at barbecues and hangovers.
Can the potato salad be reheated the next day?
I have no idea! We eat it right after it’s made, or cold out of the fridge. Let me know what happens if you heat it up!
Can the potato salad be frozen?
Um, no boo.
What should I do with the leftovers?
Make Gumbo Pot Pie!
I’m from Louisiana and we just call it potato salad. Why do you call it “Cajun Potato Salad”?
I’m from Louisiana too, but I’ve lived all over the United States. I learned quickly after leaving Louisiana that potato salad in many other states is often GIANT CHUNKS OF POTATOES AND OTHER VEGGIES WITH MAYO and DILL.
Cajun Potato Salad
- 6 medium russet potatoes (about 2.5 lbs)
- 4-6 large eggs (I like a lot of eggs so I use 6, but 4 works just fine too.)
- 1/3 cup green olives, chopped
- 2 tablespoons dill pickle relish
- 1 1/4 cups mayonaise
- 2 teaspoons yellow mustard (Some Cajuns prefer using creole mustard, which is easy to find in Louisiana, but not elsewhere. I do love Creole Mustard, but prefer regular yellow mustard in my potato salad. But do what you want, I ain't your mama 😉 ).
- 3 tablespoons fresh parsley, chopped
- 2 pinches sugar (Unless you're using Blue Plate Mayo, which already has sugar.)
- pinch cayenne
- pinch of garlic powder (to taste)
- pinch of onion powder (to taste)
- salt & black pepper to taste (And celery salt to taste, if you have it!)
- paprika, sprinkled on top for garnish
- Place eggs in pot. Cover with tap water. Place pot on stove and cook on high heat. Right when water starts to boil, turn off the heat, cover the pot, and let sit for *exactly* 15 minutes.
- Drain water from the pot, rinse eggs with cold water for a minute. Once the water feels cold even in the pot, cover with ice and wait 5-10 minutes.
- Remove ice, peel eggs, chop, and set aside.
Peel & Boil Potatoes
- Peel and chop potatoes into 1" cubes.
- Add to pot, cover with water, and boil until just tender (don't over cook or your potato salad will be too starchy). Drain and let cool for about 5 minutes (until they no longer burn the shit out of your mouth when you taste them). Note: When I want a bit of extra flavor, I boil with a teaspoon or so of Zatarain's liquid crab boil or two cups of chicken broth. So good!
Put it all together
- Add cooled potatoes, chopped eggs, and remaining ingredients listed above (except paprika) to large mixing bowl. Mix all together, topping with a bit of extra chopped parsley and paprika for garnish.
- Serve at room temperature and enjoy!