Spicy Cajun Potato Salad

overhead shot of cajun potato salad in large white serving dish with 4 silver forks

Print Recipe

5 from 3 votes

This Cajun Potato Salad is creamy, spicy and loaded with so much flavour!

Prep Time15

Cook Time20

Steam Drying1

Total Time1 35

Course: Pot Luck, Side Dish

Cuisine: American

Servings:

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Large Pot & Colander (for boiling potatoes)
Wire Rack (for quick cutting boiled eggs)
Heavy Bottom Pan, Paper Towels & Slotted Spoon (for fried onions)
Large Mixing Bowl & Spatula
Small Mixing Bowl (for dressing)
Sharp Knife & Chopping Board

Ingredients

Cajun Potato Salad

2lb / 1kg small Baby Potatoes, halved
4 Hard-Boiled Eggs, cooled & peeled (see notes)
1 cup / 240g full fat Mayonnaise
1/4 cup / 60g Sour Cream
1/2 cup diced Spring Onions, (2-3 large spring onions)
2 tbsp finely diced Fresh Parsley
2 tbsp Cajun Seasoning (see notes)
2 tsp Wholegrain Mustard
1-2 tsp Hot Sauce, or to spice preference (optional)
1/2 Lemon, juice only
Salt & Black Pepper, as needed
Smoked Paprika, to serve

Fried Onions

1 large White Onion, finely sliced
Vegetable Oil, for deep frying (enough to cover approx 2" depth of the pan)
Salt, as needed

Instructions

Cook Potatoes: Add potatoes to a large pot with enough cold water to just about cover them. Mix in 2 tsp salt then bring to a boil and cook until the potatoes are fork tender (10 or so mins once boiling). Be careful to not over-boil them or they'll turn to mush. Drain (don’t rinse) and leave to steam dry until they are room temp (important!).
Dressing: Meanwhile, in a small mixing bowl combine mayo, sour cream, lemon juice, cajun seasoning, mustard and parsley. Check for spice & seasoning and adjust with hot sauce (if you want it spicier) and more salt & pepper to taste (I typically do 1 tsp hot sauce and 1/4 tsp s&p).
Potato Salad: Add cooked & cooled potatoes to a large mixing bowl. Place a wire rack over the top and press through the hard-boiled eggs (easiest way to dice them up). Add spring onion then pour in the dressing. Give it all a good toss then preferably pop in the fridge for at least an hour to give chance for the flavour to marry together and soak into the potatoes.
Fried Onions: Add paper towels over the sliced onion and press down to remove some moisture. Heat up 1-2" of oil in a heavy pot pan to around 120C/250F. Add in the sliced onion until deep golden and visibly crispy (careful, they'll go from perfect to burnt fairly quickly). Remove with a slotted spoon and rest on paper towels. Sprinkle a pinch of salt over them as they cool.
Serve: Serve potato salad with a few pinches of smoked paprika and the crispy onions on top.

Video

Notes

a) Hard-Boiled Eggs - I know everyone has their own method of hard-boiling eggs, but here's mine:

Add eggs to a pot and cover with cold water.
Bring to boil until the eggs start dancing, then immediately turn off the heat and pop the lid on.
Leave for exactly 10mins, then transfer eggs to a bowl of ice water (to stop the cooking process).
Once cool enough to handle, peel away the shell.

b) Cooling the potatoes - It's important to let the potatoes steam dry, just to allow as much moisture to escape as possible. Don't rinse them with cold water (that'll add moisture). It's important that the potatoes completely cool too, otherwise they'll turn the dressing greasy/gloopy.

c) Cajun Seasoning - Some Cajun seasonings are spicier/saltier than others, hence why you add this first, then add more hot sauce/salt as needed after that.

d) Calories - Whole recipe divided by 6 without the fried onions.

Nutrition