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.
We're cooking up a big batch of 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 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.
- Bell Pepper. Use jalapeno for a spicier version.
- Green Onion.
- 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.
- 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.
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?
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.
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.
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.
Serving Potato Salad
This potato salad is the perfect side dish for fried chicken or fried seafood, though it is popularly served with gumbo.
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.
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.
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!
If you enjoy Louisiana cooking, including Cajun and Creole cuisine, I have found this book very informative with lots of great recipes and techniques.
- Louisiana Real and Rustic, by Emeril Lagasse (affiliate link, my friends!)
Try Some of My Other Popular Recipes
- Seafood Gumbo
- Mike's Spicy Gumbo, made with ghost peppers
- Creole Chicken and Sausage Gumbo
- Gumbo Z'Herbes - "Green Gumbo"
- Southwest Style Chicken Gumbo
- Learn More with How to Make Gumbo - a Guide
Try These Other Potato Recipes
- Papas Arrugadas
- Papa a la Huancaina (Peruvian Potatoes)
- Jalapeno Popper Twice Baked Potatoes
- Papas con Chile
- Papas con Chorizo
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
- 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
- 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.