Cajun Style Potato Salad
Spice up your next barbeque with this cajun potato salad recipe. Loaded with vegetables and dressed in a tangy cajun dressing, this cajun potato salad will wow your friends at the next potluck, picnic or outing.
Servings: 12 servings
Calories: 113kcal
Ingredients
- 1 ½ pounds of Yukon gold potatoes cut into equal bite-sized pieces
- 1 bunch green onions scallions, sliced thin
- ½ cup diced carrots
- ½ cup chopped parsley
- ½ cup diced celery
- ½ cup diced red bell pepper
- 1 jalapeno seeds and stem removed, diced
Cajun Dressing
- ½ cup vegan cashew mayo or vegan mayo of choice or substitute nuts with white beans or silken tofu
- 2 cloves garlic minced
- 1 Tablespoon dijon mustard
2 Tablespoons yellow mustard
- 2 teaspoons cajun seasoning add more only after chilling; then taste and adjust
- 2 teaspoons smoked paprika
Instructions
Cajun Potato Salad
- Wash and cut Yukon Gold Potatoes into equal bite-sized pieces.
- Fill a large pot halfway full of cold water; this allows the potatoes to cook evenly—all 2 teaspoons of salt.
- Then add cut potatoes to the pot of cold water and salt.
- Bring water to a boil, and then reduce heat to medium-high and boil for 20 minutes.
- Test the potatoes by using a fork to pierce through them. Depending on the size of the potato pieces, cooking time may vary.
- Transfer the cooked potatoes to a colander in the skin and immediately run cold water over them, stopping the cooking process.
- Be sure to move the colander through the water, so all the potato pieces are cooled evenly.
- Now, transfer the cooled potatoes to a bowl.
- Add the diced and chopped vegetables.
- Then, make the dressing.
Cajun Dressing
- Make 1 recipe of cashew mayo, use a vegan mayo of choice, or substitute nuts with white beans or silken tofu
- Take 1 cup vegan cashew mayo and place in a small bowl.
- Add the other ingredients and stir to combine.
- Fold into potatoes and vegetables.
- Cover and chill for at least an hour before serving.
- Taste and adjust cajun seasoning. If you like it hotter, add 1 teaspoon at a time, but be cautious. Everyone has a different spice meter.
- Serve as a side dish with your favorite foods.
Notes
- Cut potatoes into equal-sized pieces so potatoes boil evenly.
- Rinse potatoes in cold water if you are in a hurry to cool the potatoes. If not, drain the potatoes and cool them completely before adding other potato salad ingredients or the dressing.
- For a nut-free option, choose store-bought vegan mayo, or substitute silken tofu or white beans for the nuts in the dressing.
- Use a vegetable chopper to expedite chopping and dicing vegetables of the same size.
Nutrition
Calories: 113kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 80mg | Potassium: 321mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1678IU | Vitamin C: 25mg | Calcium: 19mg | Iron: 1mg