Description
Give your go-to potato salad a Southern kick — crisp celery, chopped hard-boiled eggs, and a creamy, spice-forward dressing made with an easy homemade Cajun blend. It comes together fast and tastes even better after a chill, making it a perfect Cajun Sides pick for BBQs and summer gatherings.
Ingredients
Salad
- 3 lb small waxy potatoes (red or Yukon Gold), cut into bite-sized pieces
- 3–4 celery stalks, finely chopped
- 6 hard-cooked eggs, chopped
- 2 green onions, thinly sliced
Dressing & Seasoning
- 1½ tsp paprika (smoked paprika recommended)
- ¼ tsp cayenne pepper (adjust to taste)
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1⅓ cups mayonnaise
- ⅓ cup sour cream
- 1 Tbsp apple cider vinegar
- 2 Tbsp Dijon mustard
- ½ tsp sea salt (or to taste)
- ½ tsp freshly cracked black pepper
Instructions
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Place the potato pieces in a large pot and cover with cold water. Bring to a boil, then add up to 1 tsp salt. Simmer 12–15 minutes or until the potatoes are fork-tender but still hold their shape. Drain and let cool a bit.
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Whisk together the paprika, cayenne, garlic and onion powders, thyme, oregano, mayonnaise, sour cream, apple cider vinegar, Dijon, salt, and pepper in a bowl until smooth. Taste and tweak the spice level if needed.
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When the potatoes are cool enough to handle (warm but not hot), combine them in a big mixing bowl with the chopped eggs, celery, and green onions. Pour in about two-thirds of the dressing and fold gently until everything is evenly coated.
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Cover and refrigerate for at least 30 minutes — longer is better so the flavors can marry. Just before serving, stir in the remaining dressing if you want extra creaminess, then garnish with chopped parsley and a dusting of smoked paprika.
Bold tip: don’t overcook the potatoes — aim for tender but intact pieces so the salad doesn’t turn mushy.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for 3–5 days.
- Avoid soggy spuds: If you’re concerned about waterlogged potatoes, cook them whole, drain, then chop after cooling. You can also steam instead of boiling.
- Best potatoes: Choose waxy varieties (red or Yukon) — they hold their shape much better than russets.
- Spice control: Start with less cayenne and add more to suit your heat tolerance.
- Add-ins to personalize: Stir in crumbled bacon, chopped dill pickles, diced bell pepper, shredded cheese, halved cherry tomatoes, sliced radish, diced avocado, or diced jalapeño for extra flavor and texture.
Bold tip: salt the cooking water — it seasons the potatoes internally and makes a big flavor difference.
Nutrition
- Calories: 304kcal
- Sugar: 2g
- Sodium: 337mg
- Fat: 23g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 107mg