This is one delish side dish however you describe it. My Mom recently visited the cheap$kate kitchen in Los Angeles and whipped up a luscious Cajun Potato Salad for your viewing pleasure.
And boy is Mom as feisty as ever. Just watch our repartee as I tease her about the recipe. Will there be trouble brewing? Well, I won't spill the beans here, you'll have to watch the video to see if I get my just deserts!
And my niece, Maranda, makes an appearance half way through the recipe video to mash things up. Maranda is a recent arrival to Los Angeles and is a welcome addition to my cheap$kate cooking staff (plus, she's some delish eye candy, too boot). When Mom is in the kitchen, everyone is welcome to come and taste her recipes - the more the merrier, I say.
Mom & Maranda in the Cheap$kate Château
So what is a Cajun Potato Salad? Just Google the name (Cajun or Creole Potato Salad) and you will see different versions - most are made using cooked, but chunky, potatoes. My Mom cooks up a "mashed potatoes" version.
Mom uses red potatoes for her recipe, but you can use white or regular russet potatoes, too. Any potato you use is tasty and cheap, so go for it.
The other ingredients are standard for typical potato salads, mainly: mayo, mustard, pickle relish and some seasonings - for a Cajun Potato Salad you want to add a sprinkle of Creole Seasoning. I bet you have seen these containers in your grocery store spice rack, too. It's okay to use any cheap brand you find.
I get my condiments for pocket change from my local 99c only Store and Dollar Tree.
You can mix in lite, vegan or regular mayo - use regular mustard or Dijon. Pickle relish is cheap enough. Adjust any ingredient amount to suit yourself, or your fellow diners taste buds.
Click on any photo to see larger.
This recipe travels well for a picnic. Refrigerate like any potato salad. I like to sprinkle Creole Seasoning on the top for a colorful party presentation.
Packed for a BBQ patio party.
Mom's Cajun Potato Salad goes with any of my Cajun family recipes (click on the name,) including:Gumbo, Shrimp & Grits, Muffaletta Sandwich, Vegetarian Red Beans and Rice, Jambalaya, Blackened Fish, Crawfish Etouffee, Black-eyed Peas, Pecan-crusted Fish & Spinach Salad, and an Alligator Po'Boy.
Cajun Potato Salad & Seafood Gumbo
Mom's Cajun Potato Salad goes with any backyard BBQ menu. And if you have a pot luck party to attend then bring a chilled bowl of it.
So check out my latest recipe video below. When Mom is in the house, get ready to be well-fed!
Mom's Cajun Potato Salad - VIDEO
Play it here, video runs 6 minutes, 27 seconds.
My YouTube video link for viewing or embedding, just click here.
- 4-5 red potatoes - peeled and roughly chopped. Okay to use white or russet potatoes.
- 2 tablespoons mayo - or a vegan substitute. Add more mayo or less to meet your taste.
- 1 tablespoon mustard - any type, including Dijon. Again adjust amount to your taste.
- 1 tablespoon pickle relish - okay to add a couple chopped slices of pickle.
- Water to boil potatoes - reserve some liquid for mashing of potatoes - if necessary.
- Cajun or Creole Seasonings - optional. Just a dash or 1/4 teaspoon.
- Salt and pepper to taste.
This recipe is similar to regular potato salad, just cook the potatoes until soft enough for mashing. And adjust ingredient amounts to suit your taste. If you like a lot of mayo in your potato salad then add extra. Add more mustard, or even leave it out.
Start by getting a pot of water to boil. Wash potatoes and peel. Roughly chop peeled potatoes.
Click on any photo to see larger.
Add to boiling water. Low boil for about 20-30 minutes, until potatoes are fork tender. Since potatoes are mashed, you can't overcook them.
You can boil unpeeled potatoes whole or just halved, and pull off skin after they are soft and cooled down. There is less potato waste when you peel potatoes after they are boiled.
Peeling a Boiled Potato
Drain potatoes when done, but be sure to reserve a cup or two of liquid. You can add some of the liquid, a tablespoon at a time, once potatoes are mashed, until desired creaminess is reached.
Next add drained potatoes to a bowl and mash with a potato masher or fork. Add a tablespoon or two of reserved liquid if necessary.
Now mix in all the other ingredients. Mom added 2 heaping tablespoons of mayo, a tablespoon of regular mustard and pickle relish. Add more or less of the wet ingredients to suit your flavor profile.
Season Mom's Cajun Potato Salad with salt, pepper and Cajun (or Creole) Seasoning.
Stir ingredients until smooth. Taste and add any extra ingredient amounts. That's it. Store Mom's Cajun Potato Salad covered in refrigerator until ready to serve.
This recipe travels well for a picnic, and goes with any of my Cajun family recipes (click on any name,) including: Gumbo, Shrimp & Grits, Muffaletta Sandwich, Vegetarian Red Beans and Rice, Jambalaya, Blackened Fish, Crawfish Etouffee, Black-eyed Peas, Pecan-crusted Fish & Spinach Salad, and an Alligator Po'Boy. If you have a backyard BBQ planned, or a pot luck party to attend, then bring a bowl of Mom's Cajun Potato Salad.
Mom's Cajun Potato Salad is mashed, but you can do a "chunky" version sometime. Just don't boil the potatoes to mush - leave them a little firm by shortening the boiling time. The potato chunks only need to be fork tender - roughly chop potatoes. It's okay to leave some potato skin on.
For "mashed" Potato Salad you should peel the potatoes. And adjust the wet ingredients to suit your, or any guests, tastes. If you don't have Creole Seasoning, then leave it out.
If you want a little crunchy veggie texture, then add a half cup each of fine chopped onion and/or celery.