Creamy Cajun Potato Salad

This cajun potato salad has tender potatoes, hard boiled eggs, and a creamy dressing of mayo, creole mustard, hot sauce and cajun seasoning. It’s creamy and packed with cajun flavor, perfect for serving with gumbo!
Cajun potato salad with a spoon.

This cajun potato salad was made for pairing with gumbo! Creamy potato salad with creole mustard, green onions, pickles, hot sauce, and cajun seasoning. It’s the best Louisiana style potato salad!

Cajun potato salad with parsley and green onions.

The Best Gumbo Potato Salad

A scoop of potato salad is right at home with most cajun meals. My favorite way is to add a scoop to a bowl of chicken and sausage gumbo, but it’s a perfect side dish for so many delicious recipes! It’s great for potlucks and BBQs. Serve it for dinner with blackened chicken or pulled pork with a side of smothered green beans.  

Looking for more potato recipes? Try Garlic Red Skin Mashed Potatoes, Potato Soup, or Boursin Mashed Potatoes.

Recipe Quick Notes

Lauren’s Take: While most of the recipes claiming to be “cajun potato salad” are just regular potato salad made spicy, this cajun potato salad recipe is authentic to how we eat it in South Louisiana. It’s more creamy and smooth than regular potato salad making it great for adding to gumbo. And it’s not just spicy, but has a well balanced flavor.

Taste: Delicious! Creamy, balanced by vinegary hot sauce and dill pickles with just a little bit heat. 

Texture: Meant to be more smooth and creamy than a chunky potato salad, with a little texture from the green onions and pickles. It’s like if chunky potato salad and mashed potatoes had a baby. 

Time: Ready in about 40 minutes. 

Testing Notes: I’ve tested this recipe with my Homemade Cajun Seasoning recipe and with Tony’s Creole Seasoning. Tony’s is much more salty, so you’ll have to use less salt. 

Ingredients & Substitutions

Labeled Ingredients for making cajun potato salad.

See the recipe card below for the complete list of ingredients and measurements.

  • Russet potatoes – If you want chunky potato salad, it’s best to use red potatoes or yukon gold potatoes. This potato salad recipe is meant to be more smooth and creamy, so I use russet potatoes instead. 
  • Eggs – If you like more eggs in your potato salad, add an extra egg. 
  • Mayonnaise – Use real mayo! If you want to make it the true Louisiana way, use Blue Plate mayo
  • Creole mustard – Creole mustard is like dijon mustard with a kick. Substitute for dijon, whole grain mustard or spicy mustard, or make your own Homemade Creole Mustard. 
  • Dill pickles – Pickles add a delicious tang and acidity to this dish. Substitute for dill pickle relish. 
  • Green onions and parsley – Both are commonly used in cajun cooking. Substitute for one or the other if needed. 
  • Hot sauce – I like a vinegar based hot sauce best  like Crystal brand
  • Cajun seasoning – Try making your own Homemade Cajun Seasoning or use store bought creole seasoning
  • Other seasonings – black pepper, paprika, onion powder, garlic powder, and cayenne pepper.

Variations

  • If you like more crunch in your potato salad, add a ¼ cup of chopped Cajun Holy Trinity (that’s onion, green pepper, and celery). 
  • I prefer a creamy potato salad, but if you like it better chunky, use red potatoes instead. 
  • If you have any potatoes leftover from a crawfish boil, use those for this recipe! Just limit or eliminate the cayenne pepper and cajun seasoning if they are already spicy.

Equipment needed

How to Make Cajun Potato Salad

Boiled potatoes in a colander and eggs in an ice bath.

Step One: Boil

Boil potatoes and eggs. Put eggs in an ice bath to stop cooking. Drain potatoes and let cool. 

Mixing dressing for potato salad in a bowl.

Step Two: Mix

Combine remaining ingredients minus eggs and potatoes  in a large bowl and mix well. 

Mixing cajun potato salad in a bowl with a wooden spoon.

Step Three: Mash

Chop eggs and add them to the bowl, then add potatoes. Mash/chop until desired consistency. 

Cajun potato salad in a bowl topped with green onions next to the ingredients.

Step Four: Finish

Mix until combined, then add salt and cajun seasoning to taste. Top with parsley or green onions. 

Expert Tips for Potato Salad

  • Don’t mix it hot. Let the potatoes cool a little before adding them to the dressing. Adding hot potatoes to mayonnaise can cause it to break and become oily. 
  • More mayo. If you’re making this dish ahead of time, you may need to add more mayo, as it will absorb into the potatoes as it chills in the fridge. 
  • Ice the eggs. Shocking the eggs in an ice bath right after boiling will help them peel easier. 
  • Fork it. To check if the potatoes are cooked, stick a fork in them. The inside should be tender and cooked through. 
Authentic cajun chicken and sausage gumbo with potato salad.

Storage & make ahead

Leftovers: Store leftovers in an airtight container in the fridge for 3-4 days. 

Freezing: Do not freeze potato salad. 

Make ahead: Potato salad can be made ahead a day in advance. You may need to add a little extra mayonnaise as it will absorb while it chills. 

What to Serve with Louisiana Potato Salad

My favorite way to serve this cajun potato salad is to add a scoop to a hot bowl of Chicken and Sausage Gumbo. Here are some other ideas. 

Frequently Asked Questions

What’s the best potato for potato salad?

The type of potato will determine the texture of your potato salad. If you want a smoother and creamy potato salad with a texture closer to mashed potatoes, then use russet potatoes. If you want a chunky potato salad, go for red or yukon gold potatoes. 

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Cajun potato salad with a spoon.

The Best Cajun Potato Salad Recipe

This cajun potato salad has tender potatoes, hard boiled eggs, and a creamy dressing of mayo, creole mustard, hot sauce and cajun seasoning. It’s creamy and packed with cajun flavor, perfect for serving with gumbo!
4.98 from 44 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American, Cajun
Servings 8 servings
Calories 332 kcal

Ingredients
  

Instructions
 

  • PREP: Bring a large pot of water up to boil with 1 tablespoon of salt. Wash and peel potatoes, then cut them into 2 inch pieces. Finely chop pickles, green onions, and parsley.
  • BOIL: Carefully add potatoes then eggs to the boiling water. Boil for 12 minutes at a rolling boil, then transfer eggs to a bowl with ice water. Continue boiling potatoes for 5-10 more minutes until cooked through.
  • DRAIN: Drain potatoes allow to cool for about 15 minutes.
  • MIX: While potatoes are cooling, add mayonnaise, creole mustard, pickles, green onions, parsley, hot sauce, black pepper, paprika, onion powder, garlic powder, and cayenne pepper to a large mixing bowl and mix well.
  • MASH: Peel the eggs, chop, and add to the mixing bowl. Next add the potatoes to the mixture and gently chop/mash to desired consistency with a potato masher or wooden spoon. Mix until combined, don’t over mix.
  • FINISH: Taste and add cajun seasoning, salt, and pepper to taste. Option to garnish with more green onions or parsley.

Notes

  • Store leftovers in an airtight container in the fridge for 3-4 days.
  • Do not freeze potato salad.
  • Potato salad can be made ahead a day in advance. You may need to add a little extra mayonnaise as it will absorb while it chills.
  • Make your own Homemade Cajun Seasoning.
  • Let potatoes cool somewhat before adding to the dressing, or it can cause the mayo to break.
  • Shocking eggs in an ice bath helps them peel easier.
  • Serve this with Chicken and Sausage Gumbo!

Nutrition

Calories: 332kcalCarbohydrates: 27gProtein: 6gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 73mgSodium: 1172mgPotassium: 649mgFiber: 2gSugar: 1gVitamin A: 217IUVitamin C: 10mgCalcium: 39mgIron: 2mg
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Lauren sitting on the kitchen counter.

Meet Lauren

I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!


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4.98 from 44 votes (44 ratings without comment)

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