This Cajun Potato salad recipe is bursting with bold and tangy flavors. It blends the timeless ingredients of a classic potato salad with a fiery cajun kick. It's the perfect side dish for summer BBQs or any occasion.
The creamy blend of mayonnaise and Greek yogurt creates a velvety base, but it's the addition of cajun spice that takes this potato salad to a whole new level.
This potato salad is ideal for a backyard barbecue or if you're in the mood for a spicy version of the classic dish.
🤍Why you will love this recipe
- This potato salad is a unique twist on classic potato salad that's filled with flavor and spice even though it's made with simple ingredients.
- It's creamy and refreshing! The combination of mayonnaise and tangy Greek yogurt balance out the heat of the Cajun spice.
- 🤍Why you will love this recipe
- Here is what you will need
- How to make this Cajun potato salad recipe
- Ingredient notes and substitutions
- Serving suggestions
- How to store leftovers
- How to make this easy creamy potato salad ahead of time
- Recipe variations
- You might also like these salad recipes
- 📖 Recipe
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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- Dill pickles
- Hard-boiled eggs
- Cajun seasoning
- Medium Saucepan
- Cutting Board
- Chef's Knife
- Large bowl
- Small bowl
How to make this Cajun potato salad recipe
Prepare the ingredients: cut the potatoes into uniformly size chunks, chop the celery, onions, dill pickles and eggs.
Measure and combine the mayonnaise and yogurt in a small bowl.
STEP 1: Place the chopped potatoes into a saucepan and fill the pan with cold water until the water is about an inch over the potatoes. Bring the water to a boil over medium-high heat and cook until the potatoes are fork tender - about 10 to 12 minutes.
STEP 2: Once the potatoes are cooked, drain them and run cold water over them to stop them from cooking.
STEP 3: Once they are cool enough to handle, cut the cooled potatoes into chunks that are about ¾ to 1 inch in size.
STEP 4: Place potatoes into a large mixing bowl with the chopped celery, onions, eggs and pickles into a bowl.
STEP 5: Add the cajun spice and the mayonnaise/yogurt mixture and stir to combine.
Ingredient notes and substitutions
Potatoes -When making potato salad, it's best to use a waxy potato which isn't as likely to fall apart. Small or large red potatoes, baby potatoes, new potatoes, and fingerling potatoes are all great options. Yukon gold potatoes can be more delicate but still work well for potato salad.
I don't recommend russet, which are tender potatoes once they are cooked unless you prefer a softer textured potato salad.
Onion - Any onion can be used in this recipe, but I prefer red onions or sweet Vidalia onions.
Dill pickles -Adding pickles to potato salad provides a subtle tangy flavor. You can substitute the pickles with dill pickle relish, sweet pickle relish, or chopped sweet pickles.
Feel free to adjust the amount of this spice blend to your preference. If you like a hot potato salad, add more, and if you prefer less spice, add less.
Greek yogurt - Yogurt adds an extra punch of protein and a creamy texture to the potato salad and can be swapped with sour cream or mayonnaise.
Creamy cajun potato salad is a great addition to any meal. We love it with garnished with parsley and green onions served with burgers, pulled pork or grilled chicken.
How to store leftovers
Store leftover potato salad in the refrigerator in an airtight container for up to three days.
You may need to add some mayonnaise or Greek yogurt before serving it leftover.
How to make this easy creamy potato salad ahead of time
Potato salad is a dish that is best enjoyed after it has been allowed to sit for at least an hour before serving. It can also be made a day in advance, making it a convenient option for gatherings or events.
In addition, the pickles, celery and onions can be diced and the eggs can be cooked few days ahead of time and stored in the refrigerator until it's time to make the salad.
If you plan on storing it for an hour or more before serving, use only half of the dressing and stir in the rest just before serving.
This potato salad is packed with flavor as it is, but you can get creative and adapt the recipe with a few of these suggestions.
Bacon - Cook a few strips of bacon, crumble it, and stir it into the potato salad for a smoky flavor.
Shrimp - Add a seafood twist with the addition of cooked and cooled shrimp to the potato salad.
Sweet Potato Salad- Swap white potatoes with sweet potatoes. Cube and roast the potatoes until tender, cool them off and make the salad.
Mustard - Give your potato salad an extra kick with a little mustard. Try adding a few teaspoons to taste of creole mustard, yellow mustard, spicy mustard or Dijon mustard.
Add more vegetables - Add diced green bell pepper, red bell pepper, carrots or radishes.
- To ensure the potatoes are not overcooked, it is recommended to test their doneness using a fork.
- Chilling the potatoes before mixing them into the salad is recommended for best results. This will help the potatoes maintain their shape and texture when combined with the other ingredients.
Yes, you can make this potato salad vegan. Look for vegan mayonnaise and yogurt substitutes in place of regular mayonnaise and Greek yogurt.
When making potato salad, it is not necessary to peel the potatoes. In fact, the potato skin is the most nutritious part of the potato, so it is recommended to leave it on. However, if you prefer to remove the skin, that is also an option.
Absolutely! If you don't like mayonnaise, you can substitute it with Greek yogurt.
Yes! If you don't have access to cajun spice and would like to experiment with flavors, try adding a little cayenne pepper or hot sauce to the potato salad for a spicy flavor and a little bit of dried herbs such as thyme, oregano or garlic powder to taste.
You might also like these salad recipes
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Cajun Potato Salad
- 2 pounds Potatoes red, new or yukon gold
- ½ cup Mayonnaise
- ½ cup Greek yogurt
- 1 tablespoon Cajun seasoning
- ½ cup Onion diced (about ½ medium sized)
- 2 ribs Celery chopped
- 2 Eggs hard boiled
- ¼ cup Dill pickles chopped
- Rinse and rough chop 2 pounds Potatoes. Place them in a saucepan and fill the pan with cold water until the water is about an inch over the potatoes.
- Cover and bring the water to a boil over medium-high heat and cook untl the potatoes are fork tender - about 10 to 12 minutes
- Once the potatoes are cooked, drain them and run cold water over them to stop them from cooking.
- When they are cool enough to handle, cut the potatoes into chunks that are about ¾ to 1 inch in size.
- Place the potatoes into a large mixing bowl with the 2 ribs Celery (chopped), ½ cup Onion, 2 Eggs (chopped), and ¼ cup Dill pickles (chopped).
- Mix 1 tablespoon Cajun seasoning ½ cup Mayonnaise, & ½ cup Greek yogurt together in a small bowl.
- Pour the mayonnaise/yogurt mixture over the salad ingredients and gently stir to combine.