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Cajun Potato Salad

Cajun potato salad with bold Cajun seasoning and a creamy spicy dressing. Cubed red potatoes and chopped hard-boiled eggs are tossed with crunchy celery and peppers, then chilled for extra flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed Cubed for even cooking.
Mayonnaise
  • 1 cup mayonnaise For the creamy base.
Cajun seasoning
  • 2 tbsp Cajun seasoning Adds the signature Cajun heat and spice.
Creole mustard
  • 2 tbsp Creole mustard Tangy flavor for the dressing.
Hot sauce
  • 1 tbsp hot sauce Boosts the spicy kick.
Bell pepper
  • 1 bell pepper, diced Adds crunch and color.
Celery stalk
  • 1 celery stalk, diced Fresh crunch for balance.
Green onions
  • 0.5 cup green onions, sliced Mild bite and aroma.
Hard-boiled eggs
  • 3 hard-boiled eggs, chopped Provides richness and hearty texture.
Salt and pepper
  • 1 Salt and pepper to taste Season to your preference.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil over high heat, add the cubed red potatoes, and cook until tender, about 15 to 20 minutes. Visual cue: potatoes should easily break when pressed with a fork.
  2. Drain the potatoes and spread them out to cool until they’re no longer hot. Visual cue: they should feel warm-free to the touch before mixing.
Make the creamy spicy dressing
  1. In a mixing bowl, whisk together the mayonnaise, Cajun seasoning, Creole mustard, and hot sauce until smooth. Visual cue: the dressing should look evenly tinted and glossy.
Assemble and season
  1. Add the cooled potatoes to the bowl with the dressing and toss to coat thoroughly. Visual cue: every cube should be lightly covered.
  2. Fold in the bell pepper, celery, green onions, and chopped hard-boiled eggs, mixing gently to avoid breaking the eggs. Visual cue: vegetables and egg pieces should be evenly distributed.
  3. Season with salt and pepper to taste and toss again to combine. Visual cue: adjust until the flavor reads balanced and spicy.
Chill before serving
  1. Cover and refrigerate the potato salad for 2 hours before serving. Visual cue: the salad will thicken slightly and the flavors will look more settled.

Notes

For the best texture, cool the potatoes fully before dressing so the mayonnaise doesn’t loosen. Refrigerate in a sealed container for 3 to 4 days; freezing is not recommended because potatoes and eggs can become watery. If you want a lighter version, swap mayonnaise for light mayo (or use 50/50 mayo and Greek yogurt) to keep the creamy texture with a tangy note.