Cajun Potato Salad Recipe
This Cajun Potato Salad Recipe is a deliciously creamy, full of flavor version that is typically made to accompany a good bowl of gumbo.
Video
Ingredients
- 5 lb 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
Instructions
- 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).
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
Serving: 1g | Calories: 366kcal | Carbohydrates: 43g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 132mg | Sodium: 419mg | Fiber: 5g | Sugar: 4g
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