By I made spicy Cajun potato salad for a Mardi Gras party at the church Saturday. Mrs. Tilford’s Cajun cousin was visiting from New Orleans. Potato salad with Creole mustard, Cajun seasoning, smoked andouille bits, green onion. Reimbursement $30 tip $20.
The recipe is below.
Spicy Cajun Potato Salad
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 6
Ingredients
- 2 lbs small red or Yukon Gold potatoes, cut into 1-inch chunks
- 1/2 cup mayonnaise
- 2 tablespoons Creole or whole-grain mustard
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons Cajun seasoning (plus more to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 3 stalks celery, thinly sliced
- 4 green onions, sliced (white and green parts)
- 1/2 red bell pepper, finely diced
- 2 hard-boiled eggs, chopped
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Boil the potatoes. Place potato chunks in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a steady simmer. Cook 15—18 minutes, until fork-tender but not falling apart. Drain and spread on a sheet pan to cool for 10 minutes.
- Make the dressing. In a large bowl, whisk together the mayonnaise, Creole mustard, apple cider vinegar, Cajun seasoning, smoked paprika, and cayenne until smooth and well combined.
- Combine the vegetables. Add the celery, green onions, and red bell pepper to the dressing. Stir to coat.
- Fold in the potatoes and eggs. Add the cooled potatoes and chopped hard-boiled eggs to the bowl. Gently fold everything together until evenly dressed, being careful not to break up the potatoes too much.
- Season and chill. Taste and adjust salt, pepper, and Cajun seasoning as needed. Cover and refrigerate at least 30 minutes before serving to let the flavors meld. Garnish with fresh parsley just before serving.
Nutrition (per serving)
Calories: 285 | Protein: 6g | Fat: 14g | Carbs: 34g | Fiber: 3g | Sodium: 420mg