Cajun Potato Salad

$5.36 recipe / $0.89 serving
by Beth - Budget Bytes
4.50 from 6 votes
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So I made this awesome Blackened Tilapia a while back, but didn’t use all the seasoning. The leftover seasoning had been sitting on my counter in a little Ziploc container staring at me ever since. I was afraid to put it in my pantry for fear that I’d forget about it and it would just be forgotten forever. Well, the strategy worked!

I got a craving for potato salad the other day and at the same time happened to glance over at the leftover blackened seasoning. BAM. Match made in heaven. To make this potato salad a little more Cajun-y, I used a coarse brown mustard and loaded it up with plenty of green onions, celery, and parsley. Now, that was just my mix of “extras” that I chose to put in the potato salad, but you could really use whatever you normally prefer, like relish or bacon (OMG, bacon would be so good in this). The addition of the blackened seasoning is what really takes the potato salad over the top. It’s smoky, a little spicy, and it is AWE-SOME.

I used about 1 tablespoon of my leftover blackened seasoning, but you could certainly use a store bought blackened seasoning instead. I’ve listed the ingredients and quantities needed to mix up about one tablespoon of the seasoning on its own, if needed.

Enjoy this awesome smoky potato salad with the last few grilling days of the summer. It’s a perfect pair with grilled meat!

Cajun Potato Salad

Top view of a dish of Cajun Potato Salad with parsley and an orange napkin on the side

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Cajun Potato Salad

4.50 from 6 votes
This smoky and flavorful Cajun Potato Salad uses the magic of blackened seasoning to take it to the next level. Pairs perfectly with grilled meat!
Servings 6 1 cup each
Prep 15 mins
Cook 20 mins
Total 35 mins



  • 2 1/2 lbs potatoes ($2.50)
  • 2 large hard boiled eggs ($0.42)
  • 3 green onions ($0.20)
  • 2 stalks celery ($0.33)
  • 1 handful fresh parsley ($0.15)
  • 3/4 cup mayonnaise ($1.16)
  • 1 Tbsp coarse brown or Creole mustard ($0.11)
  • 1 Tbsp red wine vinegar ($0.08)
  • 1 Tbsp blackened seasoning ($0.36)
  • 3/4 tsp salt ($0.05)


  • 1/2 Tbsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/8 tsp cayenne pepper
  • 1/8 tsp garlic powder
  • Freshly ground black pepper (about 5-10 cranks of a pepper mill)


  • Thoroughly wash the potatoes then cut them into 1-1.5 inch cubes. Place the cubed potatoes in a pot, cover with water, then bring them up to a boil. Boil the potatoes for 7-10 minutes, or until they are very tender and fall apart when pierced with a fork. Drain the potatoes in a colander.
  • Meanwhile, slice the green onions and dice the celery into very small pieces. Pull the parsley leaves from the stems and give them a rough chop. Peel and chop the hard boiled eggs. Place the onions, celery, parsley, and eggs in a large bowl.
  • To make the dressing, stir together the mayonnaise, mustard, vinegar, blackened seasoning, and salt.
  • Once the potatoes are well drained and slightly cooled, add them to the bowl with the onion, celery, parsley, and egg. Pour the dressing over top and stir the ingredients until well combined. Slightly mash the potatoes as you stir until the salad is to your desired consistency (I prefer mine chunky). Serve immediately or refrigerate until ready to eat.

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Serving: 1CupCalories: 3940.68kcalCarbohydrates: 469.9gProtein: 139.07gFat: 175.92gSodium: 8275.23mgFiber: 62.65g
Read our full nutrition disclaimer here.
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Top view of a small bowl of Cajun Potato Salad  sitting on an orange napkin with a fork on the side

Step by Step Photos

Two eggs boiling in pot of water on stove top

If your eggs are not already boiled, I would go ahead and get that started first. For large eggs, I place them in a pot, cover them with water, then bring them up to a boil over high heat (no lid). I let it boil for exactly one minute, then turn off the heat, place a lid on top, and let them sit in the hot water for 15 minutes. After the 15 minutes is up, I dump out the hot water and replace it with ice and cold water to stop the cooking process. That’s the secret to preventing green yolks—stop the cooking with an ice bath!

Whole Potatoes

I used 2.5 lbs of potatoes for this recipe, or roughly half of the 5 lb. bag that I purchased. No need to be meticulous and weigh them, just get around or near 2.5 lbs. Wash the potatoes well, then cut them into 1 to 1.5 inch cubes. 

Cubed Potatoes in pot

Place the cubed potatoes in a large pot, cover them with water, place a lid on the pot, then bring it up to a boil over high heat. Let the potatoes boil for 7-10 minutes, or until they are VERY tender. The cooking time will depend on the size of your cubes and probably the size of your pot.

Cooked cubed potatoes in colander draining

Once the potatoes are super tender (they should fall apart when pierced with a fork), let them drain and cool in a colander.

Celery, green onion and parsley

While waiting for the potatoes to cook and cool, prepare the vegetables. I used 2 stalks of celery, three green onions, and a handful of fresh parsley. You can use any crunchy add-ins you like, the most important part of this potato salad is the blackened seasoning (in other words, you don’t HAVE to go buy a whole sleeve of celery just to use two stalks for this recipe, it will still taste great). Cut the celery into a very small dice, slice the green onions, and roughly chop the parsley.

Chopped hard boiled eggs

Once hard boiled eggs are finished cooking and cool from the ice bath, peel and chop those as well.

Eggs and veggies in mixing bowl

Place all of the potato salad add-ins in a large bowl (egg, onion, celery, parsley).

Potato Salad Dressing Ingredients in small mixing bowl with spoon

To make the amazing dressing, combine 3/4 cup mayonnaise, 1 Tbsp coarse mustard (or Creole mustard, if you prefer), 1 Tbsp red wine vinegar, 1 Tbsp of blackened seasoning, and 3/4 tsp salt. To make your own blackened seasoning, combine 1/2 Tbsp smoked paprika, 1/2 tsp cumin, 1/2 tsp thyme, 1/2 tsp oregano, 1/8 tsp cayenne pepper, 1/8 tsp garlic powder, and some freshly cracked pepper.

Cajun Potato Salad Dressing in bowl with spoon

Stir the yummy dressing together… you can’t even begin to imagine how awesome that smoked paprika is in there… mmm-MMM!

Potatoes and dressing added to mixing bowl with eggs and veggies

Finally, add the drained potatoes and the dressing to the bowl with the vegetables and stir everything together. Slightly mash the potatoes as you stir to help it come together. I prefer my potato salad fairly chunky, so I didn’t mash a lot.

Cajun Potato Salad in casserole dish with two small bowls served out and two forks

Serve immediately or refrigerate for later. YUM!

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  1. This was really good although the vinegar was a lil strong for me so I’ll likely use less next time. I usually use the leftover crawfish boil potatoes they add a lot of depth to a potato salad so I did boil my potatoes in the same seasonings I use for that and did not add the salt as the potatoes were salted through the boil process. I also mash the yolk part and mix in with the mayo mixture as opposed to chunks. Thank you for the recipe.

  2. Yum! I made this to go with the Blackened Tilapia, and my husband and I both liked this better than the fish. The spice mix is good, too, and probably has lots of other uses.

  3. Boyfriend was a fan. I’m not a big fan of raw onion, green or otherwise, so I think I’d have liked it better without, but it was pretty good. We didn’t have red wine vinegar so we used regular white.

  4. Just made this and it’s sooooo good :) I didn’t have any cayenne pepper or garlic powder on hand, so I improvised with some Tony Chachere’s in the mix. Will definitely be making this again!!

  5. I just made this recipe and it’s delicious. Thanks for such a wonderful website.

    I’m a complete amateur when it comes to cooking so I didn’t know what kind of potatoes to purchase. I ended up purchasing half red potatoes, and half golden potatoes.

  6. Beth, I have never been able to get boiling eggs down and your method works perfect. Also, might I add that blackened seasoning in potato salad is a REVELATION. So smoky and delicious. I substituted plain greek yogurt for the mayo (this substitute works in just about everything that calls for mayo) and went a little heavier on the creole mustard. YUM!

  7. I made this and it is delicious! I used only 1tsp of blackened seasoning and added some bacon!

  8. This looks delicious! For once I actually have all the ingredients at home, and I’ll be making this tonight. Thanks for the recipe!

    1. Yep, I had one in progress that some grad students were working on… I need to check in on that!

  9. Such a good idea! I too have some odds and ends of seasoning blends hanging around — most notably some dry bbq rub. Maybe I will use it to roast some potatoes and then ensaladinate them!

  10. This sounds delicious! Would be good with so many things, what a fun twist on potato salad.