I've told you before that my brother in law is a chef in New Orleans. As if we weren't hooked on Cajun food before, we sure are now. We make Cajun food often, whether it is gumbo, etouffee, or shrimp and grits. I'm always down for anything with Cajun flavors and seasonings, as we always have an abundance of fish to fry or chicken to blacken. This potato salad has the delicious Cajun flavors of both Creole mustard and Cajun seasoning. It is so good as an accompaniment to not only any Cajun meal, but outstanding for any barbecue. It's a very flavorful alternative to standard potato salad. Try it for your next potluck or tailgate. It will be the hit of summer side dishes!
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| This is the tastiest potato salad. Don't just serve it for Mardi Gras, enjoy it year round. |
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| The ingredients. Not pictured is my awesome Homemade Cajun Seasoning. |
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| Boil the potatoes until fork tender. |
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| Combine the mayo, Creole mustard, sour cream and Cajun seasoning. Season with salt and pepper to taste. |
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| Boil and chop your eggs. I use Anthony Bourdain's method for the perfect eggs EVERY time. |
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| Stir the cooled potatoes with the dressing, and then carefully stir in the remaining ingredients. |
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| This is such a great twist on a classic potato salad. |
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| Enjoy not only with Cajun entrees, but grilled sausages, hamburgers, fried fish and more! |
3 pounds red potatoes
1 cup good-quality mayonnaise
1/2 cup sour cream
3 tablespoons Creole mustard
2 tablespoons Cajun seasoning
salt and pepper to taste
1 small yellow onion, chopped fine
3 stalks celery, chopped fine
1 red bell pepper, seeded and chopped fine
1/4 cup chopped dill pickles
4 hard boiled eggs, chopped
Scrub the potatoes clean and cut into quarters - you want them to be bite-sized pieces. Boil in a large pot on the stove top until they are fork tender. While the potatoes are boiling, combine the mayonnaise, sour cream, Creole mustard and salt and pepper to taste. This will be the dressing. When the potatoes are done, drain well and allow to cool slightly. Once the potatoes are cool, stir in the dressing to coat well, then stir in the remaining ingredients just until coated with dressing. Cover and chill a few hours before serving.
salt and pepper to taste
1 small yellow onion, chopped fine
3 stalks celery, chopped fine
1 red bell pepper, seeded and chopped fine
1/4 cup chopped dill pickles
4 hard boiled eggs, chopped
Scrub the potatoes clean and cut into quarters - you want them to be bite-sized pieces. Boil in a large pot on the stove top until they are fork tender. While the potatoes are boiling, combine the mayonnaise, sour cream, Creole mustard and salt and pepper to taste. This will be the dressing. When the potatoes are done, drain well and allow to cool slightly. Once the potatoes are cool, stir in the dressing to coat well, then stir in the remaining ingredients just until coated with dressing. Cover and chill a few hours before serving.
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