1 / 1
Creamy Cajun Potato Salad Recipe
A staple of Southern cookouts, this creamy potato salad brings bold Louisiana flavor straight to your table. It combines tender new potatoes and hard-boiled eggs with a rich dressing made from mayonnaise, Creole mustard, and a splash of dill pickle juice. Thick-cut bacon, crisp bell peppers, and fresh celery add plenty of crunch, while a generous dose of Cajun seasoning ties it all together with a warm, savory kick. It's a fantastic side dish for your next barbecue or alongside a steaming bowl of gumbo.
Equipment
- Stovetop
- Skillet
Ingredients
- 1 (24-oz.) bag gold new potatoes, cut into 1½-inch pieces
- 6 thick-cut bacon slices, cut into 1-inch pieces
- ¾ cup mayonnaise
- 2 Tbsp. pickle juice (from a jar of dill pickles)
- 2 Tbsp. Creole mustard
- 2 tsp. Cajun seasoning
- 1 cup (1-inch) chopped red bell pepper (from 1 medium bell pepper)
- 1 cup (1-inch) chopped yellow bell pepper (from 1 medium bell pepper)
- ½ cup (1-inch) chopped green bell pepper (from 1 medium bell pepper)
- ½ cup coarsely chopped dill pickles
- ½ cup (¼-inch) diagonally sliced celery (from 1 medium celery stalk)
- 5 hard-cooked eggs, peeled and cut into eighths (quartered lengthwise, then halved crosswise)
- ¼ cup sliced scallions (2 small scallions), plus more for garnish
Instructions
- 1Bring a large pot of water to a boil over high heat. Add the new potatoes and cook for about 15 minutes until they're tender when pierced with a knife.
- 2Drain the potatoes and spread them out on a large rimmed baking sheet. Let them cool to room temperature for about 45 minutes. Spreading them flat helps the steam escape so they don't become waterlogged.
- 3Cook the bacon in a large skillet over medium heat for about 12 minutes, stirring often until crisp. Transfer the bacon to a paper towel-lined plate to drain.
- 4Whisk the mayonnaise, pickle juice, Creole mustard, and Cajun seasoning together in a large mixing bowl.
- 5Fold the bell peppers, pickles, celery, hard-cooked eggs, scallions, cooled potatoes, and three-quarters of the cooked bacon into the dressing. Stir the mixture gently to coat everything evenly, being careful not to mash the potatoes or break the eggs.
- 6Transfer the potato salad to a serving bowl and garnish with the remaining bacon pieces and a few extra sliced scallions.
Notes
- Storage: Keep the potato salad covered in the refrigerator for up to 3 days. It tastes even better the next day after the flavors meld.
- Make ahead: You can boil the potatoes and eggs a day in advance to save prep time.
- Tip: Don't skip cooling the potatoes completely before mixing. Warm potatoes will cause the mayonnaise dressing to separate and become oily.