Cajun Potato Salad

$5.22 recipe / $0.87 serving
by Beth - Budget Bytes
4.58 from 7 votes
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If there’s one seasoning blend you need in your cabinet, it’s Cajun Seasoning. Whether you make your own blend or buy it pre-made from the store, this punchy blend of herbs and spices will bring life to whatever you’re cooking. Case in point: this Cajun Potato Salad. If regular potato salad is just a little too boring for you, you’ve got to try this slightly spicy, super flavorful, and ultra-creamy potato salad. You’ll never want it any other way.

Overhead view of Cajun Potato Salad in a bowl.

What is Cajun Potato Salad?

To avoid confusion, this isn’t a classic Cajun dish, but rather potato salad seasoned with a Cajun seasoning blend to give it a ton of spicy, smoky, herb-filled flavor. In addition to adding a hefty dose of herbs and spices, I used spicy Creole mustard and a dash or two of hot sauce in the dressing to really take it over the top. I also added a handful of chopped and green onion to keep that Cajun flavor theme going. This potato salad is just PACKED with flavor!

What Kind of Potatoes to Use

Usually, I like a waxy potato like Yukon Gold or red potatoes for a potato salad, but for this Cajun Potato Salad recipe I used softer Russet potatoes. I like the way the Russet potatoes kind of break down and half-mash as you mix them with the dressing. If you do want to use Yukon Gold or red potatoes, make sure to cut them into smaller pieces so you get a nice potato to dressing ratio once mixed together.

Homemade Vs. Store-Bought Cajun Seasoning

I used my own blend of Homemade Cajun Seasoning for this potato salad, but if you don’t have a well-stocked spice cabinet you can definitely use a store-bought Cajun seasoning blend. Make sure to check the bottle to see if the seasoning blend contains salt. If the store-bought seasoning does not contain salt, make sure to add some to the recipe below (½ to ¾ tsp added to the dressing should do it).

What to Serve with Cajun Potato Salad

This flavorful potato salad is the perfect side dish to go with grilled or BBQ meat, or to take with you to a summer BBQ or potluck. Serve it along side Slow Cooker Pulled Pork, Red Beans and Rice, Roasted Bratwurst with Peppers and Onions, Baked Chicken Drumsticks, or Quick BBQ Chicken. And don’t forget to make some Collard Greens to go along with it!

Close up side view of Cajun Potato Salad in a bowl.
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Cajun Potato Salad

4.58 from 7 votes
Cajun Potato Salad is creamy, spicy, smoky, and absolutely packed with flavor! It's the perfect side dish for any summer gathering.
Close up overhead shot of Cajun Potato Salad in a bowl.
Servings 6 1 cup each
Prep 15 minutes
Cook 15 minutes
Total 30 minutes


Cajun Seasoning*

Potato Salad

  • 2.5 lbs. russet potatoes ($1.90)
  • 1 tsp salt (for cooking water) ($0.05)
  • 2 large hard boiled eggs ($0.42)
  • 2 stalks celery ($0.47)
  • 3 green onions ($0.33)
  • 1/4 cup chopped parsley ($0.20)
  • 1 cup mayonnaise ($1.22)
  • 2 Tbsp Creole mustard (or spicy brown mustard) ($0.15)
  • 1 Tbsp red wine vinegar ($0.13)
  • 1/2 tsp hot sauce ($0.02)
  • 1/4 tsp sugar ($0.01)
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  • Combine the herbs and spices for the Cajun seasoning and set aside.
  • Peel and dice the potatoes into ½-inch cubes. Place the cubed potatoes in a large pot, sprinkle 1 tsp salt over top, then cover with water.
  • Place a lid on the pot and bring it up to a boil over medium-high heat. Once boiling, reduce the heat slightly and continue to boil the potatoes until they are very tender (about 8 minutes, test with a fork). Drain the potatoes in a colander and rinse briefly with cool water.
  • While the potatoes are boiling, prepare the potato salad dressing so the flavors have some time to blend. In a bowl, stir together the mayonnaise, mustard, red wine vinegar, hot sauce, sugar, and the prepared Cajun seasoning. Set the dressing aside.
  • Chop the hard boiled eggs, finely dice the celery, slice the green onions, and chop the parsley.
  • Once the potatoes are mostly cooled, transfer them to a large bowl with the eggs, celery, green onion, and parsley. Pour the dressing over top, then stir until everything is well combined. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or chill until ready to eat.

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*In place of the homemade Cajun seasoning, you can use about 1 Tbsp store-bought Cajun seasoning. Make sure to check if the seasoning contains salt and if it doesn’t, you’ll need to add salt to the potato salad dressing.


Serving: 1CupCalories: 441kcalCarbohydrates: 37gProtein: 7gFat: 30gSodium: 732mgFiber: 3g
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How to Make Cajun Potato Salad – Step by Step Photos

Diced potatoes in a pot with salt being sprinkled over top.

Peel and dice 2.5 lbs. russet potatoes into ½-inch pieces. Place the potatoes in a pot and sprinkle 1 tsp salt over top. Cover the potatoes with water, place a lid on the pot, and bring the potatoes up to a boil over medium-high heat. Once boiling, turn the heat down slightly and continue to boil the potatoes until very soft, about 8 minutes (test with a fork–the potato should pierce easily). Drain the potatoes in a colander and rinse briefly with cool water.

Cajun seasoning herbs and spices in a bowl not mixed.

For the Cajun seasoning, combine 1 tsp smoked paprika, ½ tsp dried thyme, ½ tsp dried oregano, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ¾ tsp salt.

Potato salad dressing ingredients.

While the potatoes are boiling, prepare the potato salad dressing so the flavors have time to blend a bit. Add 1 cup mayonnaise, 2 Tbsp Creole mustard, 1 Tbsp red wine vinegar, the prepared Cajun seasoning blend, ½ tsp hot sauce, and ¼ tsp sugar.

Mixed Cajun potato salad dressing in a bowl being stirred.

Stir the dressing ingredients together until smooth. Set the dressing aside.

Two eggs in a small pot with water.

Hard boil two eggs. I like to use my soft-boiled egg method, but increase the simmer time to 12 minutes, but you can also boil them using a traditional hard-boiled egg method. Cool the eggs, then chop them into small pieces.

Chopped vegetables on a cutting board.

Chop two stalks of celery into small pieces, slice three green onions, and finely chop about 2 Tbsp parsley.

Dressing being poured over potato salad ingredients in the bowl.

Add the cooled potatoes, eggs, celery, green onion, and parsley to a large bowl. Pour the dressing over top.

Finished Cajun Potato Salad in the bowl.

Stir until everything is evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt, hot sauce, or other seasonings to your liking.

Overhead view of a bowl full of Cajun Potato Salad.
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  1. I made this recipe yesterday to go with some chili dogs. It was really good! I did have to substitute Dijon mustard though for the spicy brown mustard because I could not find any where I live.

  2. 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.

  3. 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.

  4. 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.

  5. 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!!

  6. 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.

  7. 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!

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

  9. 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!

  10. 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!

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