This old fashioned Cajun Potato Salad Recipe has been around forever. Deliciously creamy and full of Cajun flavor, this potato salad is the perfect side dish a good bowl of gumbo or barbecue.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Other great potato recipes I think you'll love
- Necessary gear: Equipment
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Cajun Potato Salad Recipe
- 💬 Comments
What makes this recipe so yummy
- This dish is good year round because it pairs so beautifully with anything (I think). My kids love it with some good barbecue baked beans too!
- Super simple and can be whipped up in less than 30 minutes.
- Can be eaten warm, at room temperature or cold.
Groceries you'll need: Ingredients
- Russet potatoes - I prefer these because they become nice and fluffy.
- Eggs - Good large free-range eggs are best.
- Mayonnaise - a good full fat mayonnaise really gives the potato salad a delicious creaminess. We prefer Blue Plate.
- Yellow Mustard
- Sweet Relish - adds a delicious tang!
- Onions - yellow onions are great, otherwise sweet onion are preferable. Red onion would also be good if you like more tang.
- Creole Seasoning - a much needed ingredient that helps make this Cajun and Creole cuisine.
- Onion Powder
- Garlic Powder
- Salt
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Peel the potatoes and cut into 2" chunks. Add to a large pot with enough cold water to stand 2" above the potatoes and season with salt (to taste). Bring to a boil.
- Step 2: Add eggs and time 10 minutes. After 10 minutes remove the eggs to cold water and keep boiling the potatoes for about another 10 minutes, until soft.
- Step 3: Drain the cooked potatoes using a colander and add the peeled eggs back to the potatoes.
- Step 4: Mash the fork tender potatoes and eggs with a potato masher.
- Step 5: Add the mayonnaise, mustard and seasonings and mix well.
- Step 6: If you are separating a batch for the kids (picky eaters) do so now.
- Step 7: Add the sweet relish and onions to the remaining potato salad and stir to combine.
- Step 8: Decant to a serving dish and sprinkle with Creole Seasoning and chopped green onions (optional).
Hint: boiling the eggs with the potatoes minimizes needing to dirty any more dishes!
Recipe variations and substitute ideas
- Dill Pickle - you could use dill pickles instead of sweet relish.
- Creole Mustard - dijon mustard or spicy mustard in place of the yellow mustard.
- Kid friendly - remove a portion before adding the onions/relish.
- Spicy Flavor - Add some cayenne pepper if you want to imbue some heat.
- Sour Cream - use sour cream instead of mayonnaise, or just add some to give some richness.
- Yukon Gold Potatoes - use these or another waxy type of potato instead of the russet potatoes if you prefer.
- Cajun Seasoning - it's about the same as Creole Seasoning.
- Black Pepper - add some black pepper if you need, I find the Creole Seasoning kind of takes care of all that.
- Green Bell Pepper - I've seen some people add green pepper.
- Crab Boil Seasoning - if you're making this Cajun Potato Salad recipe to go with a bowl of seafood gumbo then using a little crab boil seasoning instead of the Creole Seasoning works great!
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Other great potato recipes I think you'll love
- Copycat Popeyes Cajun Fries - These Cajun Fries are a copycat recipe that we all love.
- Crispy Instant Pot Potatoes - A great way to whip up a side dish real fast.
- Copycat Popeyes Mashed Potatoes - These mashed potatoes are now our family favorite recipe for mashed potatoes.
This Cajun Potato Salad is perfect to offer with a good Louisiana Seafood Gumbo Recipe, or a Chicken and Sausage Gumbo.
Check out this idea on What To Do With Leftover Deviled Eggs. This recipe makes an appearance.
Necessary gear: Equipment
You'll need a big pot to boil the potatoes on the stove and a colander to drain them once cooked.
A potato masher and a large serving bowl will also be needed. Check the recipe card below as I have some affiliate links for items I use.
How to store leftovers
Store in an airtight container in the refrigerator for up to 4 days.
Due to the mayonnaise this won't freeze well. It kind of gets weird when thawing.
Mel's kitchen notes
If you have picky kids remove some of the potato salad before you add the sweet relish and onions. That way everyone's happy.
Frequently asked questions: FAQs
Good question. I ask the same thing all the time (as you know I'm not a born and bred Cajun like my husband) - if I was to guess, it's probably because of the way the potato salad can melt with a bowl of gumbo when it's not lumpy. It really does taste super delicious like this.
A lot of people like a waxy potato for a potato salad, but that's more for the type of potato salad that holds it's shape.
Russet potatoes tend to fall apart and become light and fluffy when mashed which makes them perfect for this dish.
If you’ve tried this CAJUN POTATO SALAD RECIPE or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Cajun Potato Salad Recipe
Video
Equipment
- 4.5 Quart Pot
Ingredients
- 5 Pounds Russet Potatoes peeled and cut into 2" chunks
- Salt to taste
- 8 Each Large Eggs
- 1 Cup Mayonnaise
- 1 Tablespoon Yellow Mustard
- 3 Tablespoons Sweet Relish
- 1 Each Yellow Onion finely diced
- ½ Tablespoon Creole Seasoning + more for sprinkling on top
- ½ teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 Each Green Onion optional garnish
Instructions
- In a large pot add water, salt and the peeled and cubed potatoes. Bring to a boil.5 Pounds Russet Potatoes, Salt to taste
- Add the eggs and boil for 10 minutes. Remove the eggs to cold water and peel.8 Each Large Eggs
- Keep boiling the potatoes until soft (about 10 more minutes).
- Drain the potatoes with a colander and add the peeled eggs back to the potatoes.
- Mash the potatoes and eggs in the pot you boiled them in.
- Add the Mayonnaise, mustard and seasonings and stir well to combine.1 Cup Mayonnaise, 1 Tablespoon Yellow Mustard, ½ Tablespoon Creole Seasoning, ½ teaspoon Garlic Powder, 1 teaspoon Onion Powder
- If you are needing a little to be kept aside for kids (no onions/relish) then remove now.
- Add the sweet relish and onions to the remaining potatoes and mix well.3 Tablespoons Sweet Relish, 1 Each Yellow Onion
- Add to a serving bowl and sprinkle with Creole Seasoning and chopped green onion (optional).1 Each Green Onion
Notes
- Before adding the onions and relish keep some potato salad to the side if you have picky kids eating.
- Cook the eggs in the same pot with the potatoes to minimize dirty dishes.
Nutrition
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Vicki B. says
Hi! I’ve made this potato salad so many times in my life except for the sweet relish. It is great and sometimes will use dill relish but not sweet or no relish. Of course some people will prefer to use relish. To each his/her own.
I use red potatoes most of the time. Also I don’t mash my potatoes although if using russet potatoes it is unavoidable if they are boiled too long.
I put my serving in the bowl on the side. So when eating I take a little on my spoon along with the rice and gumbo.
If I don’t have time to make potato salad I will boil eggs, peel them and add to the gumbo pot. Delicious!
Melanie Cagle says
Hi Vicki,
Sounds similar - my husband also prefers to keep a little bowl on the side and take a little at a time for with the gumbo. I am all about avoiding the dishes, lol so I don't mind it being in my bowl of gumbo at the same time. I'm not one to just mix it all up in there with it though. I am careful with it. I know you know what I mean.