Cajun Potato Salad
Though not very well known, this is a common side dish for Cajun meals. I have even see people add it to their gumbo (which could be a step too far, for even me).
Known as Plain Potato Salad, it is a very simple recipe; even the added vegetables are optional. It is commonly served warm, it is very creamy, very eggy, and it is very tangy with it’s mustard and pickle juice additions.
I based this recipe primarily on dishes done by Da Bon Temps, and the Louisiana Cajun Mansion.
Cajun Potato Salad
Ingredients
- 6 medium potatoes Red are traditional, Yukon Gold are also good peeled and cut in quarters
- 6 eggs
- 3/4 cup mayo
- ¼ cup yellow mustard
- ¾ – 1 cup dill pickle juice
- Salt to taste
- Black pepper to taste, but be generous!
Optional veggies, add just before serving.
- ½ bell pepper diced
- 1 stalk celery diced
- 1 green onion chopped
- 1-2 Tbsp chopped fresh parsley or chives
Instructions
- Place your potatoes in a large enough pot and cover with water (do not salt the water).
- Place the eggs in the top of the same pot and bring it to a boil.
- After boiling for 10 minutes, remove the eggs to ice water and continue to boil the potatoes until they easily break up.
- Drain the potatoes and then put them into a large bowl.
- Peel the eggs, cut them in half and then separate the whites and the yolks to separate bowls.
- Chop the egg whites.
- Crush the boiled yolks with a fork into small crumbles. Add the mayo, mustard and dill pickle juice to the yolks and mix it thoroughly.
- Season the mayo mix with salt and black pepper, then add some more black pepper.
- Smash the potatoes into small pieces, like a poor job of mashed potatoes (half mashed, half small pieces).
- Combine the potatoes, egg whites and the mayo mix.
- Taste and adjust:
- If it seems too stiff, add some more mayo.
- If it needs more tang, add some more mustard or pickle juice.
- If it needs more seasoning, add salt and pepper (especially, more black pepper).
- Add the diced veggies just before serving and stir through. The goal is that the potato salad is still warm, is creamy, but the veggies add some crunch.