Creamy Cajun Potato Salad
Get ready for a taste of Louisiana with this easy to make Cajun Potato Salad. This jazzed up side dish is made with tender Yukon gold potatoes, perfectly cooked boiled eggs, crunchy holy trinity veggies and a creamy dressing with a spicy kick.
Ingredients
- 3 lbs Yukon gold potatoes peeled, cut into medium dice
- 7 Eggs hard boiled, peeled, diced
- 1 Green bell pepper medium, diced small
- 4 Celery sticks diced
- ½ Red onion diced small
- 1 cup Mayonnaise
- 2 tablespoon Dijon mustard
- ¼ cup Dill relish
- 1 tablespoon Lemon juice
- 2 tablespoon Cajun seasoning
- 1 teaspoon Louisiana hot sauce
- ¼ cup Fresh parsley roughly chopped, plus more for garnish
- Salt to taste
- Paprika for garnish
Instructions
- Peel potatoes and cut into medium size pieces. Place into a large pot and cover with cold water. Add 1 tablespoon of salt to water. Bring potatoes to a boil. Lower heat to medium and simmer potatoes for 15 minutes until fork tender.
- Drain potatoes and set aside to cool completely.
- In a separate bowl, whisk together mayo, dijon, relish, hot sauce, lemon juice, and Cajun seasoning. Add salt to taste.
- When potatoes are completely cool, combine onions, celery, bell pepper, eggs, parsley, and dressing. Gently toss together until evenly coated. Season with salt.
- Pour into a large serving bowl. Chill inside the refrigerator for 1 hour.
- When ready to serve, garnish with additional chopped parsley and a sprinkling of paprika.
Nutrition
Serving: 10gCalories: 319kcalCarbohydrates: 28gProtein: 8gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 124mgSodium: 308mgPotassium: 707mgFiber: 4gSugar: 2gVitamin A: 1064IUVitamin C: 41mgCalcium: 47mgIron: 2mg
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