Whip up this zesty Cajun Potato Salad with red potatoes, mayonnaise, Creole mustard, Cajun seasoning, crispy bacon, and hard-boiled eggs for a backyard BBQ hit.
So, this Cajun Potato Salad? It’s got a backstory, like most of my recipes that just stick with me. And not gonna lie, I pretty much stumbled onto this one by accident. Or maybe desperation? Either way, it was a hot, muggy summer day — you know, the kind where your skin feels sticky before you even get out the door. I’d invited a few friends over for a backyard BBQ. And by “a few friends,” I mean about fifteen people because I have a habit of telling everyone to come over and then realizing way too late that I have no idea what I’m doing.
I had the basics down: ribs sizzling away on the grill, crispy fried chicken waiting to be devoured. But I kept circling back to the fact that something was missing. Like, I knew the meal needed a side that could hang with all the bold flavors I’d already thrown on the table. Something creamy, comforting, but with a little attitude, you know?
And then I remembered this random Cajun potato salad I’d tried at some hole-in-the-wall spot during a road trip through Louisiana. It was creamy but had this zing that just made it feel exciting — like someone had actually thought about it instead of just tossing mayo and potatoes together. So, of course, I tried to recreate it, using what I remembered plus a little of my own flair.
I won’t pretend I nailed it on the first go. Actually, the first batch was borderline inedible because I went nuts with the hot sauce. But after a little tweaking — okay, a lot of tweaking — it turned out amazing. People were practically licking their plates. My friend Sam actually pulled me aside at one point and whispered, “Dude, I hate potato salad. Like, I literally never touch it. But this… I’d eat this straight out of the fridge at midnight.” That was when I knew I had something worth keeping around.
Why You’ll Love This Cajun Potato Salad Recipe?
Here’s the thing. Cajun Potato Salad is just fun. It’s creamy and comforting like the potato salads you probably grew up with — but way more interesting. It’s got that bold Creole mustard bite, the smoky heat from the Cajun seasoning, and crispy bacon because duh, everything’s better with bacon. And then the crunch from the celery and dill pickles? It just works.
I love how this recipe isn’t shy. It’s loud and proud with flavors that hit you from all angles. And somehow, despite all the boldness, it’s still comforting. Like a cozy blanket… but spicy. Can a potato salad be cozy and spicy? Maybe I’m overthinking it.
Ingredient Notes:
You know how sometimes you can taste a dish and pinpoint exactly what makes it special? This one’s got a lot going on, but it all works together like some chaotic, delicious orchestra. Here’s why:
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Red Potatoes: They’re firm, they’re creamy, and they hold up when you mix everything together. No sad, squishy potato mush here.
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Creole Mustard: It’s like regular mustard’s cooler, older sibling. Bold, tangy, and a little spicy. If you can’t find it, spicy brown mustard will do, but Creole mustard just feels more legit.
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Cajun Seasoning: I mean, it’s literally in the name. It’s smoky, spicy, and makes the whole dish sing. Add more if you’re feeling feisty.
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Celery & Dill Pickles: Crunch is everything. Plus, the dill pickles add a little tangy brightness that cuts through all the creamy richness.
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Hard-Boiled Eggs: Creamy and comforting. Plus, they bulk up the salad so it feels like a meal.
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Bacon: Because we’re not savages. Bacon adds that salty, smoky, crispy goodness you didn’t know you needed.
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Hot Sauce: Optional, but highly encouraged. It’s like adding an exclamation point to the whole dish.
Pro Tip: Make it the night before if you can stand the wait. It’s like the flavors throw a little party in the fridge overnight and come out tasting even better.
How To Make Cajun Potato Salad?
This recipe is as low-maintenance as you can get. It’s basically a throw everything into a bowl and hope for the best situation, except this time, the best actually happens.
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Boil the Potatoes:
Chop up your red potatoes into cubes — about 3/4-inch, but I won’t judge if some are bigger or smaller. Cover them with cold water in a big pot, add salt, and bring it to a boil. Simmer for 10-12 minutes or until you can stab one with a fork without breaking your fork. Drain and cool for 5 minutes.Want To Save This Recipe?
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Make the Dressing:
In a bowl, whisk together mayo, pickle juice, Creole mustard, Cajun seasoning, and sugar. Throw in some hot sauce if you’re feeling bold. Taste it, adjust as needed, then taste it again just because you can. -
Add the Good Stuff:
Throw in your diced celery, dill pickles, bell pepper, scallions, parsley, eggs, and bacon. Mix it all up. It’s gonna look like a mess, but that’s part of the charm. -
Add the Potatoes:
Toss those warm potatoes into the bowl and gently fold them in. Try not to smash them unless you’re into that sort of thing. -
Chill and Serve:
Cover it up, toss it in the fridge for at least an hour (if you can wait that long), and then dig in.
Storage Options:
Honestly, this potato salad’s like a fine wine. It just gets better with time. Store it in an airtight container in the fridge for up to 3–4 days. After that, you’re basically gambling. And don’t even think about freezing it — mayo and freezers are mortal enemies.
Variations and Substitutions:
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Switch the Potatoes: Yukon Golds are creamier if that’s your thing.
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Lighten It Up: Replace half the mayo with Greek yogurt. Adds tang and saves you from a mayo coma.
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Go Veggie Crazy: Bell peppers, jalapeños, onions… whatever you’ve got lying around.
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Kick Up the Heat: More hot sauce, pickled jalapeños, or even a sprinkle of cayenne.
What to Serve with Cajun Potato Salad?
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Burgers and BBQ: Anything hot off the grill.
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Fried Chicken: Because opposites attract.
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Seafood: Especially fried shrimp or fish. Trust me.
Frequently Asked Questions:
Can I make it ahead of time?
Absolutely. It only gets better with time. Like… the opposite of leftovers.
What if I can’t find Creole mustard?
Spicy brown mustard’s close enough. Or just go full-on Dijon if you’re feeling fancy.
Is it super spicy?
It’s got a kick, but you can dial it down. Or crank it up. Totally up to you.
Alright, your turn. Got your own twist on this Cajun Potato Salad? I need to hear about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cajun Potato Salad
Ingredients
- Red Potatoes: 3 pounds cut into 3/4-inch cubes
- Salt: Large pinch plus additional to taste
- Mayonnaise: 1 cup
- Pickle Juice: 2 tablespoons
- Creole Mustard or Spicy Brown Mustard: 2 tablespoons
- Cajun Seasoning: 1 tablespoon
- Granulated Sugar: 1 teaspoon
- Hot Sauce Optional: 1–2 teaspoons
- Black Pepper: 1/2 teaspoon or to taste
- Celery: 2–3 ribs diced
- Dill Pickles: 2 diced
- Green Bell Pepper: 1 medium diced
- Scallions: 2–3 diced
- Fresh Parsley: 1/4 cup chopped
- Hard-Boiled Eggs: 4–8 chopped
- Bacon: 6 slices cooked and crumbled
Instructions
Prepare the Potatoes:
- Place the cubed red potatoes into a large pot and cover them with cold water. Add a large pinch of salt and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and allow the potatoes to simmer for approximately 10–12 minutes, or until they are fork-tender. Drain the potatoes thoroughly and allow them to cool for at least 5 minutes.
Prepare the Dressing:
- In a large mixing bowl, combine the mayonnaise, pickle juice, Creole mustard, Cajun seasoning, and granulated sugar. Whisk the mixture until it is smooth and thoroughly blended. If desired, add hot sauce for additional heat. Taste the dressing and adjust the seasoning with salt and black pepper according to your preference.
Incorporate Additional Ingredients:
- Add the diced celery, dill pickles, green bell pepper, scallions, fresh parsley, chopped hard-boiled eggs, and crumbled bacon to the dressing. Mix gently to ensure all ingredients are evenly distributed and coated with the dressing.
Add Potatoes and Mix:
- Transfer the warm potatoes to the bowl with the dressing and additional ingredients. Gently fold the potatoes into the mixture, ensuring they are thoroughly coated. Allow the salad to cool for approximately 10 minutes before proceeding.
Chill and Serve:
- Cover the potato salad and refrigerate it for at least 1 hour before serving to allow the flavors to develop fully. Serve chilled as a side dish to barbecue, gumbo, or various Cajun-inspired meals.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
