Best 11 Cajun Potato Salad Recipes

SPICY CAJUN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE

Steps:

• Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.
• Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil. Season with salt and pepper. Serve warm or at room temperature.

CAJUN POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool completely. , Cut into 1/4-in. slices; transfer to a large bowl. Add onions, parsley and 3 tablespoons vinegar; toss. , In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. , To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss gently. Serve immediately.

CAJUN SHRIMP POTATO SALAD

Steps:

• Place the potatoes in a large saucepan; add the water, seafood seasoning and salt. Bring to a boil. Reduce heat; cover and simmer for 25 minutes., Add the shrimp; cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender. Drain. Peel and dice potatoes. Peel and devein shrimp; cut into pieces., In a large bowl, combine the potatoes, shrimp, onions and pimientos. In a small bowl, combine the mayonnaise, vinegar and sugar. Add to potato mixture; gently toss to coat. Season with additional salt. Cover and refrigerate for at least 1 hour before serving.

CAJUN POTATO, PRAWN/SHRIMP AND AVOCADO SALAD

Steps:

• Cook the potatoes in a large saucepan of lightly salted boiling water for 10 to 15 minutes or until tender, drain well.
• Heat the oil in a wok or large nonstick frying pan/skillet.
• Add the prawns, garlic, spring onions and Cajun seasoning and stir fry for 2 to 3 minutes or until the prawns are hot.
• Stir in the potatoes and cook for a further minute.
• Transfer to serving dishes and top with the avocado and the alfalfa sprouts and serve.

CAJUN POTATO SALAD

Steps:

• Add potaotes to lightly salted water, cover, bring to a boil on high heat, reduce to a simmer about 20 minute or until tatters are fork tender, drain and cut into 1" chunks. ( some like 'um peeled, we don't.).
• Combine mustard and creole seasoning in a medium sized bowl; add warm potaotes; toss to combine.
• Toss in green pepper,green onion and bacon.
• Combine mayonnaise,sour cream, & sugar, add to potato/vegetable mixture, season with salt and pepper and parsley (optional).
• Refergerate for at least 3 hours to meld flavors.

CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE

Steps:

• Heat 1 tablespoon oil in large skillet over medium-high heat.
• Add sausages; saute until brown, about 5 minutes.
• Transfer to paper towels and drain.
• Bring large pot of salted water to boil.
• Add potatoes; cook just until tender, stirring occasionally, about 9 minutes.
• Drain well.
• Whisk vinegar, pepper sauce and mustard in large bowl.
• Transfer warm potatoes to bowl with vinegar mixture and gently toss.
• Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil.
• Season with salt and pepper.
• Serve warm or at room temperature.

HOT CAJUN POTATO SALAD

Steps:

• Cook un-peeled potatoes in boiling water in saucepan until tender, almost 40 minute.
• Fry bacon in skillet until crisp, about 10 minutes.
• Remove, drain on paper toweling, crumble & reserve.
• Cook onion in bacon drippings until partially tender, about 5 minutes.
• Blend together sugar, flour, salt, pepper, water and vinegar, add to onion mixture.
• Cook stirring constantly, until mixture thickens and bubbles, about 5 minutes.
• Remove from heat.
• Peel & slice potatoes, add potatoes to onion mixture, heat well, about 5 minutes.
• Add radishes and toss.
• Serve hot, topped with bacon.

CAJUN POTATO SALAD BRANDY'S WAY

Steps:

• 1. Boil potatoes and drain and cool completely.
• 2. Dice hard boiled eggs, pickles and onions and place in a large bowl. Sprinkle lightly with Cajun seasoning. Place in fridge to set while potatoes cool.
• 3. Mash or cube cooled potatoes to your liking.
• 4. Mix mayo, mustard sour cream together.
• 5. Place potatoes over the chopped veggie and egg, slowly pour mayo mixture over the salad. Sprinkle with Cajun seasoning and lightly stir to mix well.
• 6. I saved one egg and a couple of spoons of the pickles and onions for garnish. Sprinkle a little Cajun seasoning over all to top. Cool and serve. Enjoy!

CAJUN POTATO SALAD

Steps:

• 1. Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Once cool, peel and devein shrimp. Place the shrimp in a bowl; add the lemon juice and toss gently. Cover and chill.
• 2. Cook the potatoes in boiling water to cover 20 to 30 minutes or until tender; drain. Peel and cube the potatoes. Set aside.
• 3. Rub the cut side of the garlic on the inside of a large salad bowl; discard garlic. Combine the chilled shrimp, potato, celery, and green onions in the prepared salad bowl; toss gently to combine.
• 4. Combine the sour cream and remaining ingredients in a small bowl; stir well. Add the sour cream mixture to the potato mixture, tossing gently to coat evenly. Cover and chill at least 8 hours.

CAJUN POTATO SALAD

Steps:

• Boil potatoes whole in skins until fork tender. Cool and peel. Dice them into small bite size pieces.
• Cut bacon into small pieces and fry until crisp. Set aside and cool. Save drippings.
• In a large mixing bowl combine the diced potatoes,chopped pickles, olives, pimentoes, relish and chopped onion.
• Add spices and bacon drippings(not more than 2 tbls).
• In a small bowl mix mayonnaise, sour cream, mustard and milk. If too thick add pickle juice a litttle at a time.
• Pour over ingredients and mix thoroughly. Garnish with bacon bits and small amount of paprika.