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.
❤️ Why you'll love it
- 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.
- 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
See recipe card for quantities.
- 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!
🔄 Substitutions and Variations
- 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
- 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.
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.
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.
Expert Tip: If you have picky kids remove some of the potato salad before you add the sweet relish and onions. That way everyone's happy.
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! If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 5lb Russet Potatoes, peeled and cut into 2" chunks
- Salt to taste
- 8 Large Eggs
- 1 Cup Mayonnaise
- 1 Tablespoon Yellow Mustard
- 3 Tablespoons Sweet Relish
- 1 Small Onion, finely diced
- ½ Tablespoon Creole Seasoning (+ more for sprinkling on top)
- ½ Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Green Onion (optional garnish)
- In a large pot add water, salt and the peeled and cubed potatoes. Bring to a boil.
- Add the eggs and boil for 10 minutes. Remove the eggs to cold water and peel.
- 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.
- 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.
- Add to a serving bowl and sprinkle with Creole Seasoning and chopped green onion (optional).
- 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.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 366Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 132mgSodium 419mgCarbohydrates 43gFiber 5gSugar 4gProtein 10g