Cajun Potato Salad
Tender chunks of potato, along with hearty bites of bacon and egg are tossed in a creamy, tangy, smoky, and slightly spicy dressing to lightly coat this Cajun potato salad.
Servings: 8
Ingredients
- 2 pounds baby red potatoes diced into ½"-¾" pieces
- 2 tablespoons light flavor olive oil
- 1 tablespoon Cajun seasoning homemade or store-bought
- 6 hard-boiled eggs see note below
- ½ small red onion chopped very small, approximately ¼-inch pieces
- 6 slices cooked bacon roughly chopped OPTIONAL
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons thinly sliced green onions
Dressing Ingredients
- ¾ cup mayonnaise
- 2 teaspoons dijon or plain mustard
- 1½ tablespoons white vinegar
- 1½ teaspoons Cajun seasoning homemade or store-bought
Instructions
- Preheat the oven to 400°F. Place the diced potatoes on a large baking sheet and drizzle generously with olive oil. Sprinkle with Cajun seasoning. Toss with hands to ensure that all pieces are well-coated.
- Roast for 30 minutes, remove from the oven, and stir potatoes. The potatoes should be tender and lightly browned, but not cooked until crispy. Allow the potatoes to cool completely.
- Place the cooled potatoes in a large bowl and set aside. Peel the eggs and roughly chop. Add the eggs, onion, and bacon if desired, to the bowl with the potatoes.
- Combine the mayonnaise, mustard, vinegar, and Cajun seasoning in a small bowl and stir to combine. Taste the dressing and adjust seasonings accordingly. If you prefer a more tangy flavor, add additional vinegar. If you'd like some heat, add a bit of cayenne pepper.
- One spoonful at a time, add the dressing to the bowl with the potatoes, and toss gently to coat. I often have a tablespoon or so of leftover dressing.
- Top with parsley and green onions before serving.
Notes
For perfectly cooked hard-boiled eggs:
Place the eggs in a saucepan and cover with cold water. Cover with a lid and bring to a full boil. Leave the lid on the pot and remove it from the heat. Keep the eggs covered with the lid for 12-14 minutes. Uncover and place the pan full of eggs under cold running water. Run cold water over the eggs until the eggs are cool. Peel the eggs as soon as they are cool, to avoid having the membrane stick to the shell. Tap the eggs with a spoon or on the counter to crack them all over and then start peeling at the wider base of the egg, using your fingers or a spoon. I've found that peeling them under barely running water often helps as well.
Place the eggs in a saucepan and cover with cold water. Cover with a lid and bring to a full boil. Leave the lid on the pot and remove it from the heat. Keep the eggs covered with the lid for 12-14 minutes. Uncover and place the pan full of eggs under cold running water. Run cold water over the eggs until the eggs are cool. Peel the eggs as soon as they are cool, to avoid having the membrane stick to the shell. Tap the eggs with a spoon or on the counter to crack them all over and then start peeling at the wider base of the egg, using your fingers or a spoon. I've found that peeling them under barely running water often helps as well.
Nutrition
Calories: 347kcal | Carbohydrates: 20g | Protein: 9g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 155mg | Sodium: 303mg | Potassium: 646mg | Fiber: 3g | Sugar: 2g | Vitamin A: 934IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg