Lunch · 30 min · cajun

Cajun Potato Salad

Cajun flavors, weeknight effort. Yukon gold potatoes meets eggs in a 30-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Yukon Gold potatoes
• 4 Eggs
• 3/4 cup Mayonnaise
• 2 tbsp Creole mustard
• 2 ribs Celery
• 4 Scallions
• 3 tbsp Sweet pickle relish
• 2 tsp Cajun seasoning
• 1 tsp Paprika

Steps

1. Boil the potatoes whole in salted water 20 minutes until just tender; a knife should slide in with slight resistance. Cool, peel, and cut into chunks.
2. Hard-boil the eggs 10 minutes, chill in ice water, peel, and chop. No gray yolks — the ice bath matters.
3. Whisk the mayonnaise, Creole mustard, relish, and Cajun seasoning. Fold in the potatoes, eggs, celery, and scallions while the potatoes are still slightly warm so they drink up the dressing.
4. Chill at least 1 hour. Cold potato salad needs more seasoning than you think — taste again before serving.
5. Dust with paprika and serve cold. In Louisiana this goes inside the gumbo bowl; try it once.

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