Spice up your next barbecue with this deliciously creamy and spicy Cajun style potato salad made with Yukon Gold potatoes.
Looking for a unique and flavorful twist on traditional potato salad? Look no further than this Cajun Lime Potato Salad!
With a blend of spicy and tart flavors, this salad is sure to be a hit at your next barbecue or potluck.
Potato salad is one of our favorite salads during the Summer months. It goes with so many grilled foods, you can make it and leave it in the refrigerator for a few days to pick on with just about anything!
Our oldest isn't a fan of mayonnaise, so I've made a few over the years that are vinaigrette based. Though my favorite is a classic potato salad, this recipe is a close second.
This recipe yields 5 cups, is gluten free and serves 10 people. Enjoy!
Suggested Equipment
- 5-Quart Pot
- Paring Knife
- Cutting Board
- Mixing Bowl
- Dry Measuring Cup
- Measuring Spoons
- 42-ounce Serving Bowl
Gather your ingredients
Before you start making your Cajun potato salad, make sure you have all the necessary ingredients.
You will need:
Potatoes: I used Yukon gold potatoes, but any potato will work in this recipe. Just watch the cooking times as you want the potatoes to be fork tender. Some potatoes will cook more than others.
Diced Celery
Diced Scallions (or onions)
Mayonnaise: Everyone has their favorites, but ALL of my recipes contain Hellman's (or Best) Mayonnaise. If you're using other brands, the flavor may be different than expected.
Cajun Seasoning: I like to purchase Cajun seasoning already mixed as it contains several spices that I don't always have on hand. If you prefer to make it yourself, this recipe is a good one.
Cilantro: Fresh is always best when using herbs, but you can also use dried.
Lime Juice
Kosher Salt
Make sure to wash and chop your vegetables before you start assembling your salad. Once you have everything ready, you can start making your delicious Cajun potato salad!
Boil and chop your potatoes
The first step in making your Cajun potato salad is to boil your potatoes. Start by washing your potatoes; then place them in a pot of boiling water and cook for about 10-15 minutes, or until they are tender.
I like to cook potatoes whole in their skins when making potato salad so that they don't get too mushy. We're making salad not mashed potatoes!
Once they are cooked, drain the water and let the potatoes cool for a few minutes by running them under cold water. Peel the skins from the potatoes with a paring knife; then cut them into bite-sized pieces and add them to a large bowl.
Mix your dressing ingredients
While your potatoes are cooling, it’s time to mix your dressing ingredients. In a separate bowl, combine mayonnaise, lime juice, Cajun seasoning, chopped cilantro and salt.
Mix well until all the ingredients are fully incorporated. Adjust the seasoning to taste, adding more Cajun seasoning or salt if needed.
I started out with 2 teaspoons of Cajun seasoning; then added an additional teaspoon. Once your dressing is ready, set it aside until your potatoes are fully cooled.
Combine the potatoes and dressing
Once your potatoes are fully cooled, add the celery, scallions and the prepared dressing. Gently fold the dressing into the potatoes, making sure to coat the potatoes evenly.
Be careful not to over mix, as this can cause the potatoes to become mushy. Once the dressing is fully incorporated, give the salad a taste to see if any additional seasoning is needed.
Cover the bowl with plastic wrap or transfer to an airtight container with a lid and refrigerate for at least two hours up to overnight.
This will allow the flavors to fully develop and make for a delicious and refreshing side dish at your next barbecue or potluck. Transfer to a serving bowl and serve chilled when ready to enjoy.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Potato Salad Recipes
- Red Bliss Dill Potato Salad
- Lemon Caper Vinaigrette Potato Salad
- Bacon Ranch Potato Salad
- Zesty Ranch Potato Salad
- Red Potato Salad with Sriracha Vinaigrette
- Honey Balsamic Potato Salad
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Cajun Lime Potato Salad
Equipment
Ingredients
- 2 pounds Yukon Gold potatoes (approx. 6 medium)
- ½ cup diced celery
- 2 tablespoons diced scallions (or onions)
- 1 cup Hellmann's mayonnaise
- 3 teaspoons cajun seasoning
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- ¼ teaspoon kosher salt
Instructions
- Wash and chop your vegetables before you start assembling your salad.
- Start by washing your potatoes; then place them in a pot of boiling water and cook for about 10-15 minutes, or until they are fork tender.
- Once they are cooked, drain the water and let the potatoes cool for a few minutes by running them under cold water. Peel the skins from the potatoes with a paring knife; then cut them into bite-sized pieces and add them to a bowl.
- While your potatoes are cooling, combine the mayonnaise, lime juice, 2 tablespoons of the Cajun seasoning, chopped cilantro and salt in a smaller bowl. Mix well until all the ingredients are fully incorporated. Adjust the seasoning to taste, adding more Cajun seasoning or salt if needed.
- Add the celery, scallions and the prepared dressing to the potatoes; then gently fold the dressing into the potatoes, making sure to coat the potatoes evenly.
- Cover the bowl with plastic wrap or transfer to an airtight container with a lid and refrigerate for at least two hours up to overnight. Transfer to a serving bowl and serve chilled when ready to serve.
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