📝 About This Recipe
In the heart of South Louisiana, a bowl of piping hot gumbo is incomplete without a scoop of cool, tangy potato salad served right on top or on the side. This Cajun-style version skips the fancy frills for a creamy, mustard-forward profile that cuts through the rich, smoky flavors of a dark roux. It’s a soulful, comforting staple that transforms a simple side dish into the ultimate companion for Cajun comfort food.
🥗 Ingredients
The Base
- 3 pounds Russet or Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 4 Large Eggs (hard-boiled and finely chopped)
- 1 tablespoon Salt (for the boiling water)
The Cajun Dressing
- 1 cup Mayonnaise (Blue Plate or Duke’s preferred for authenticity)
- 3 tablespoons Yellow Mustard (provides the signature tang and color)
- 1 tablespoon Creole Mustard (coarse ground for a little kick)
- 1/4 cup Sweet Pickle Relish (drained of excess liquid)
- 1/2 cup Yellow Onion (very finely minced)
- 1/2 cup Celery (finely diced for crunch)
- 1/3 cup Green Onions (thinly sliced, white and green parts)
- 2 tablespoons Fresh Parsley (finely chopped)
Seasonings
- 1 teaspoon Cajun/Creole Seasoning (Tony Chachere’s or Slap Ya Mama)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Smoked Paprika (for color and a hint of smoke)
- 1 tablespoon Pickle Juice (from the relish or a jar of dill pickles)
👨🍳 Instructions
-
1
Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of salt to the water.
-
2
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat slightly and simmer for 12-15 minutes, or until the potatoes are fork-tender but not falling apart.
-
3
While the potatoes cook, boil your eggs in a separate small pot for 10 minutes. Drain, cool in an ice bath, peel, and finely chop them.
-
4
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, Creole mustard, and pickle juice until smooth and creamy.
-
5
Stir in the minced onion, diced celery, sweet relish, Cajun seasoning, garlic powder, black pepper, and smoked paprika into the dressing.
-
6
Drain the cooked potatoes thoroughly in a colander. Let them steam dry for about 5 minutes; this helps the dressing stick better.
-
7
While the potatoes are still slightly warm, add them to the bowl with the dressing. Using a large spatula, fold gently to coat.
-
8
Add the chopped hard-boiled eggs, green onions, and parsley to the mixture.
-
9
For the traditional Cajun 'mash' texture, use a fork or potato masher to lightly crush about 1/4 of the potatoes directly in the bowl, then stir again. This creates a thick, cohesive bind.
-
10
Taste and adjust seasoning, adding more Cajun spice or a pinch of salt if needed.
-
11
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is best to let the flavors marry.
-
12
Before serving, give it one final stir. If it seems too dry after chilling, fold in an extra tablespoon of mayonnaise.
💡 Chef's Tips
For the most authentic flavor, use Blue Plate Mayonnaise, which is a New Orleans staple. Don't overcook the potatoes; you want them soft enough to mash slightly but still holding some shape. Always dress the potatoes while they are warm so they absorb the tangy mustard and pickle juice flavors. If you like it spicier, add a few dashes of Louisiana-style hot sauce to the dressing. Finely mincing the onions and celery is key; you want the flavor and crunch without large, overwhelming chunks.
🍽️ Serving Suggestions
Serve a cold scoop directly in the center of a bowl of hot Chicken and Sausage Gumbo. Pair with fried catfish and hushpuppies for a classic Bayou Friday dinner. Serve alongside boiled crawfish or shrimp to balance the heat of the boil spices. Enjoy with a cold glass of sweetened iced tea or a crisp Abita Amber beer.