My favorite creamy potato salad recipe with fork tender potatoes mixed with mayo, Creole mustard and Cajun seasonings, the perfect side dish or served with gumbo.
This is the Best Potato Salad Recipe
We're cooking up a big batch of Homemade Potato Salad in the Chili Pepper Madness kitchen today, my friends, only this is not your typical potato salad.
I grew up eating potato salad, which was usually served at holidays or gatherings, like picnics or barbecues. It's a great side dish, a nice mix of creamy and tangy, rather hearty, actually.
For me, though, it usually lacked flavor. Most people make more of a German potato salad, which focuses on the creamy dressing and doesn't have a whole lot of seasoning.
This particular recipe is more of a Cajun Potato Salad, kicked up a notch with spices and Creole mustard, which adds a wonderful zesty quality you won't get with other recipes.
Most people serve this as a side dish to fried or grilled foods, but a good potato salad is a must for serving with a big bowl of gumbo. It's a traditional dish in southern Louisiana, where some people even serve it scooped directly into their gumbo.
However you serve it, I hope you enjoy this version as much as we do.
Let's talk about how to make potato salad, shall we?
Cajun Potato Salad Ingredients
- Potatoes. I am using red potatoes for this recipe, but you can use yellow potatoes, like Yukon gold or other waxy potatoes, or white potatoes.
- Bell Pepper. Use jalapeno for a spicier version.
- Celery.
- Green Onion.
- Parsley.
- Mayonnaise. I use either Duke's mayo or make my own homemade mayo, but you can use your favorite brand.
- Creole Mustard. Whole grain mustard is a good substitute. Classic potato salad uses yellow mustard or Dijon mustard, which are fine here, but a good Creole mustard will add more zestiness.
- Seasonings. Cayenne, paprika, and salt and pepper. Or, use Cajun seasonings. Onion powder is a nice add.
- Hard Boiled Eggs.
How to Make Potato Salad - the Recipe Method
Boil the Potatoes. Add the cubed potatoes to a large pot and cover with water. Add a bit of salt and bring the water to a boil. Boil for 10 minutes, or until fork tender but still hold their shape. Drain and cool slightly until cool enough to handle.
You might need 15 minutes or longer if boiling larger chunks of potatoes.
Creamy Potato Salad Dressing. To a large bowl, add the bell pepper, celery, green onion, parsley, mayo, mustard, and seasonings.
Mix the Dressing. Give it all a good stir to incorporate all of the ingredients. This is your creamy dressing, loaded with flavor.
Stir in the Potatoes. Stir in the cooked potatoes to completely coat them in the creamy mixture.
Hard Boiled Eggs. Gently stir in the chopped hard boiled eggs. Mix or mash the potato salad to your preferred consistency. Do you want it chunky? Creamy? Both?
Taste and Adjust. Taste and adjust for salt. You can also add in more mayo and/or mustard if you prefer creamier potato salad.
Potato Salad Time. Serve, or cover and refrigerate to serve chilled.
Boom! Done! Your creamy potato salad is ready to serve. Cajun style, my friends! Lots of spices and flavor, nothing like those other boring potato salads. How are you serving yours?
Serving Potato Salad
This potato salad is the perfect side dish for fried chicken or fried seafood, though it is popularly served with gumbo in parts of Louisiana.
It's great with any grilling or backyard barbecues, ideal with anything off the grill. Just make a big bowl of awesome potato salad and let your guests or family scoop it right up.
Is Potato Salad Served with Gumbo?
Yes, potato salad is a popular dish served alongside your favorite gumbo. Some people enjoy adding a spoonful or two of creamy potato salad into their gumbo, though it is more commonly served on the side.
Try it with my Cajun Chicken and Sausage Gumbo recipe.
Recipe Tips & Notes
Should I Peel the Potatoes to Make Potato Salad?
You don't need to peel potatoes, though you can if you'd like. I enjoy my potato salad with the peels, which are nutritious and offer a pleasant texture to the dish.
Optional Additions
You can use other ingredients to this dish to make it your own. Other popular additions include red onion, dill pickles, sweet pickles, relish, and vinegar.
Crunch Factor
The addition of raw peppers and celery to this dish gives it a bit of a "crunch factor". If you prefer it smoother, you can cook the vegetables in a pan with oil for a few minutes until softened before adding to the mix.
Creamy or Chunky Potato Salad?
I usually like to serve a chunky potato salad, so I gently stir the potatoes into the dressing mixture, as not to break apart the potatoes too much.
However, if you prefer a creamy potato salad, you can mash the potatoes with a fork into the dressing. They will turn out more like creamy mashed potatoes this way, which I also love.
Sometimes I do more of a mix of the two. The choice is yours, so mix to your personal preference.
Storage & Leftovers
Store any leftover potato salad in a sealed container in the refrigerator for up to 5 days. You can enjoy it again cold or gently warmed in the oven or microwave.
That's it, my friends. I hope you enjoy my Cajun style potato salad recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Cajun Style Potato Salad Recipe
Ingredients
- 2 pounds red potatoes scrubbed and cut into 1-inch pieces (You can use yellow potatoes instead - peeled, if desired, or leave unpeeled)
- 1/2 bell pepper diced (or use a jalapeno)
- 1 stalk celery diced
- 1 tablespoon chopped green onion
- 1 tablespoon chopped parsley
- 3/4 cup mayonnaise
- 1/4 cup Creole mustard or use whole grain - or more to taste
- 2 teaspoons cayenne pepper
- 1 teaspoon paprika
- Salt and black pepper to taste
- 6 hard boiled eggs chopped
Instructions
- Add the cubed potatoes to a pot and cover with water. Add a bit of salt and bring to a boil. Boil for 10 minutes, or until fork tender. Drain and cool slightly.
- To a large bowl, add the bell pepper, celery, green onion, parsley, mayo, mustard, and seasonings. Stir to combine.
- Stir in the cooked potatoes to completely coat them in the creamy mixture.
- Gently stir in the chopped hard boiled eggs. Mix or mash the potato salad to your preferred consistency. Do you want it chunky? Creamy? Both?
- Taste and adjust for salt.
- Serve, or cover and refrigerate to serve chilled.
Video
Nutrition Information
NOTE: This recipe was updated on 7/3/23 to include new information and video. It was originally published on 4/13/22.
Sharon says
Hi there. This looks delicious but I can’t find the actual amounts of ingredients to use. Where I can I find them please?
Mike Hultquist says
Sharon, the exact measurements are in the recipe card at the bottom of the post, above the comments.
Andy B. says
This recipe slaps so hard! Made it twice for friends during football season last year and everyone gobbled it up. It's the perfect way to put a spicy spin on an American classic. The eggs are a great addition I never thought to include in previous (inferior) recipes. I'll never try out another potato salad recipe ever again. It's a win win win!
Mike Hultquist says
Nice! Glad you like it, Andy! Thanks for sharing!
Rhonda says
I have made this several times. It is absolutely delicious...the best potato salad ever! Thank you, Mike for your fantastic recipes!:-)
Mike Hultquist says
Awesome! Thanks, Rhonda!
Sandy says
absolutely delicious
easy and superb!
Susan says
Oh my goodness - turned out great! Thank you for a great recipe!
Mike Hultquist says
Great! Thanks, Susan!
Mary Shirkey says
This was amazing but one thing I did different & make it more spicy was I boiled my potatoes in crab boil. Slap your momma good! Thanks
Mike Hultquist says
Boom! I love it!
Lisa Murphey says
That’s a great idea! I do that with a shrimp salad and with lemon. Thanks!
Mike Dory says
Potato salad is very good and was easy to make. I confess I had to add some chopped dill pickles to finish it off. Thanks.
Mike Hultquist says
I like it! Thanks, Mike!
Miska Knezevic says
love it!Thank you!
Mike Hultquist says
Thanks, Miska!
Raimo Tarkkonen says
Awesome! Happy New Year 2023.
Mike Hultquist says
Happy New Year, Raimo!
jamie parisi says
JoAnn
Just use mustard and some light olive oil. as your base
jamie parisi says
Really easy to make. Ive done it 3 times for Potlucks and its been a hit. I couldnt find creole mustard - so i subbed in Horseradish Mustard and used Smoked Paprika. its Awesome.
Mike Hultquist says
Perfection!! Thanks for sharing, Jamie!
JoAnn V says
Do you have any potato salad dressings that do no use mayo? My family will not eat mayo.
Mike Hultquist says
I do not at this time, JoAnn. Perhaps soon!
Petra ziebarth says
Your cayun style potatoe salad sounds good.
But the German style is made with a mustard vinaigrette, not mayo. It also has celery and German pickles and it’s juice as the vinegar which are milder and have lots of herbs and mustard seeds in them. As a kid in Germany I even drank the pickle juice. Yum. No mayo !
Skins of potato if not organic are on the list of dirty dozen !!! I use organic potatoes to get all the nutrients. And of course Serrano peppers. Which is not German. But I like it hot and spicy ️
Petra ziebarth says
Just make a vinaigrette as a base. Your preferred oil, good vinegar of lemon juice, a good mustard. Healthier and lighter
Debbie says
What? No pickles? I can't imagine potato salad without pickles.
Mike Hultquist says
Go for it!
Lisa Murphey says
It is a different style recipe. I make half a dozen styles and only one do I use relish and or eggs. This recipe is wouldnt taste good with relish. A friend said the same thing,but when i made it to go with a cayenne rubbed rib recipe she agreed. I didn’t put eggs in this recipe.Try it, you’ll love it.
Petra says
Yes, needs good pickles. Best from a German deli / store. You. A use the pickle juice as the vinaigrette base …
Larry Sisson says
I made the potato salad today..I did change up and used a few red bells..Paprika..and for the heat I used a Habenaro Lime seasoning..huge hit...this will bemy go to for parties..thank you
Mike H. says
Thank you, Larry - enjoy!
Pamela Schramek says
To make this low carb I Cooked a 2 lb bag of Cauliflower florets. Followed the recipe exactly. OMG it was delicious! Thank you Mike for another great recipe!
Mike Hultquist says
Thanks, Pamela!
Charles Pascual says
OK, we just got your email today - no potatoes in the house! We do have pasta and so made this with small pasta shells - otherwise, followed your recipe. This is terrific! Serving it with blackened fish tonight but we'll make this again soon with potatoes. Great recipe, Mike.
Lisa Murphey says
yum!
Laura says
I’ve been making a similar potato salad as yours, it’s my husband’s favorite. I reduce the amt. of Mayo and add ranch dressing, adding Frank’s hot sauce, fresh dill and a T of sweet relish….southerners love a little sweet in almost everything.
I’m going to try yours over the Labor Day week-end, thanks.
Laura
Mike Hultquist says
Perfect, Laura!
Richard says
What is Creole Mustard? I've never heard of it or seen it in any store.
Mike Hultquist says
It's like a spicy brown mustard, which you can use instead. Enjoy!
Lisa Murphey says
I turned this recipe and a potato soup recipe into a bomb digity potato soup! I share your recipes with all my friends….you are awesome!
Mike Hultquist says
Sounds perfect to me!
Todd says
Mike, what's the difference (if any) between Creole and Cajun mustard?
Mike Hultquist says
Todd, it's really a brown mustard with Cajun or Creole seasonings added in. You can use a spicy brown mustard.
Damien C. says
The family loved this version of potato salad. Lots and lots of flavor. We're ready for summer. Thanks for another good one.
Mike Hultquist says
Thanks, Damien!
Fran says
I agree with you that most creamy potato salads are bland, but that’s not German style. German potato salad uses hot bacon dressing with a 50/50 vinegar and sugar blend for a lighter, tangy version. (I use the same dressing for spinach salad, green beans, wilted lettuce, and cole slaw.) diced onions and peppers of choice add color and crunch.
Mike Hultquist says
Definitely not saying all German potato salads are bland. I've had some great ones, but in general, for me, most end up rather bland. I need a bit more to my potato salad, as per this recipe. Cheers.
LeRoy says
Try adding a tablespoon of horseradish.
Mike Hultquist says
You surely can. Horseradish has a wonderful ZING to it.