Cajun Potato Salad

Potato Salad must be one of America’s favorite dishes, and when it comes to Cajun cooking, potato salad fits right in. Cajun’s add a little flair to everything they cook, and Cajun Potato Salad is right up our alley.

You already know that potato salad is a must for parties and all holiday meals, but did you know that many Cajuns add a scoop of potato salad to their bowl of gumbo?

Anyway, this potato salad recipe is one my husband perfected at his fishing camp out of Golden Meadow, Louisiana. Mike and his buddies would fish and shrimp and catch speckled trout and redfish and come in mighty hungry after a day on the water. There’s be a feast at supper time, with boiled shrimp and crabs, fried trout and redfish, and rounded out with Mike’s famous camp-style Cajun potato salad.

So here’s the recipe, published for the first time right here on Cajun Cooking TV.

Serves 6-8 people…

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Equipment Needed to Make Cajun Potato Salad –

•Large pot

•Small saucepan

•Large mixing bowl

•Medium mixing bowl

•Cutting board

•Knife

•Colander

•Mixing spoons

Cajun Potato Salad Ingredients –

•8 medium sized red potatoes (peeled and cut into 1-inch cubes)

•1 cup mayonnaise

•1/2 cup yellow mustard

•1/2 cup sweet pickle relish (dill is okay too)

•1/2 cup chopped green olives

•1 cup finely diced purple onion

•4 stalks chopped green onions

•1 cup finely dices celery stalks

•4 eggs

•Cajun Seasoning (like Tony Chachere’s)

•Salt

Shrimp and Crab Boil or substitute a teaspoon of cayenne pepper

•1 Bay leaf

How to Make Cajun Potato Salad

Prepare all your vegetables: peeling, chopping and dicing and have ready to go at mixing time.

Fill the small saucepan with water (enough to cover eggs).

Place the 4 eggs in the pan and turn your stove on High.

Once your water is boiling, put the lid on the pot and turn your stove on low (#3 or #4).

Cook for 20 minuntes undisturbed.

Meanwhile, rinse your peeled and cubed potatoes in a colander.

Pour the potatoes into the large pot and fill with water (enough to fully cover the potatoes).

Turn your stove on High.

Bring the water to a boil.

Turn stove down to #7 or #8 to prevent water boiling over.

Cook for only 10 minutes.

Drain in a colander and set aside for later.

The eggs should be done now.

Pour out the hot water and refill with cold water.

Add a few ice cubes to help cool the eggs enough for you to peel.

Peel your eggs by holding an egg upright on the larger bottom side tap on the counter to release the bubble and the egg with peel easily.

Place back in your cool water to wash off any small shell left.

Next, cut the eggs in half and remove the yolks.

Place the egg yolks in a medium mixing bowl.

Chop the egg whites for use in the blended process.

Putting It All Together:

With a small wisk or a fork chop up the egg yolks.

Stir in the mayonnaise and mustard.

Add one by one all the chopped celery, onions, olives, relish and egg whites.

Mix well.

Pour the cooked and drained potatoes into a large mixing bowl.

Using a large wisk, chop up the potatoes to your desired consistency.

We like the potatoes chopped well leaving small lumps.

Some people like a chunky potato salad.

So whatever you like.

Now mix in the egg and vegetable mixture.

You’ll need a big spoon.

Man that is looking good enough to eat – cher!

Pour into a serving bowl and enjoy.

Using 8 medium potatoes will feed about 6-8 people.

If you need more, just double the recipe.

Also remember – food with mayonnaise and eggs should stay out no longer than 1 hour.

Refrigerate promptly after everyone has eaten.

Now wasn’t that easy. Bon Apetite!