This Cajun Potato Salad combines roasted potatoes with crisp vegetables and a bold Cajun dressing to create a creamy potato salad with just the right amount of spice.
It's the perfect side dish for summer cookouts, backyard barbecues, potlucks, and weeknight dinners. With just the right balance of creamy, tangy, and spicy flavor, this potato salad is always a crowd favorite.
❤️ Why You'll Love This Recipe
- 🥔 Made with roasted baby potatoes for extra flavor
- 🌶️ Bold Cajun seasoning in every bite
- 🥣 Creamy Cajun dressing made with vegan mayo and Dijon mustard
- ☀️ Perfect cookout side dish, and also great for potlucks and summer gatherings
- ⚡ Easy to make ahead
- 🌱 Entirely vegan and dairy-free
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🌱 Ingredients & Notes
Here's everything you need for this cajun potato salad recipe:
Potatoes
Baby potatoes roast beautifully and hold their shape well in the salad. Yukon Gold potatoes, russet potatoes or red potatoes also work well when cut into smaller pieces.
Cajun Seasoning
The star ingredient that gives this potato salad its signature Cajun flavor. Use your favorite store-bought blend or homemade Cajun spice. If you like an extra little kick, you can also add a smidge of cayenne pepper.
Vegan Mayonnaise
Creates a rich and creamy dressing without dairy.
Dijon Mustard
Adds tang and depth to the dressing.
Red Bell Peppers, Celery & Red Onion
Add crunch, color, and freshness.
Green Onions & Parsley
Fresh herbs brighten the entire salad and balance the creamy dressing.
Head to the recipe card below for the full recipe and measurements.
🔪 Equipment
- Large baking sheet or roasting pan
- Large mixing bowl
- Medium bowl
- Whisk
- Sharp knife
- Cutting board
🧑🍳 Instructions (Step-by-Step)
Step 1 - Roast Potatoes
Roast the potatoes with olive oil, Cajun seasoning, salt, and pepper until golden and fork tender. Let them cool completely.
Step 2 - Make Dressing
Whisk together the vegan mayo, Dijon mustard, apple cider vinegar, lemon juice, olive oil, Cajun seasoning, and spices in a small bowl until smooth and creamy.
Step 3 - Combine Salad
In a large bowl, mix the cooled potatoes with the vegetables and herbs. Pour the dressing over the potato mixture and toss gently to coat.
Step 4 - Chill
Refrigerate for at least one hour before serving.
Step 5 - Serve
Garnish with extra green onions and parsley.
🍽️ Serving
Serve this Cajun potato salad alongside veggie burgers, grilled vegetables, BBQ dishes, sandwiches, or wraps. It's a great addition to summer cookouts, potlucks, and outdoor gatherings.
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❄️ Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors become even better as the salad sits.
💡 Romy's Tips
- Allow the potatoes to cool before adding the dressing.
- Roast the potatoes until lightly crispy for extra texture.
- Adjust the Cajun seasoning to suit your preferred spice level.
- Make it a few hours ahead for the best potato salad with a lot of flavor.
🔜 Related Recipes
If you love this Cajun Potato Salad, be sure to try my Italian Potato Salad, Vegan Big Mac Potato Salad, or Grilled Zucchini Salad next.
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
📖 Recipe Card
Creamy Cajun Potato Salad
Equipment
- Large baking sheet
- large mixing bowl
- medium bowl
- whisk
- Knife
- cutting board
Ingredients
For the Potato Salad
- 2 lb baby potatoes 1 kg, halved
- 1 tablespoon olive oil 15 ml
- 1 teaspoon Cajun seasoning
- Salt and black pepper to taste
- ½ cup red bell pepper 75 g, finely diced
- ½ cup celery 60 g, finely diced
- ¼ cup red onion 40 g, finely diced
- ¼ cup green onions 15 g, sliced
- ¼ cup fresh parsley 10 g, chopped
For the Cajun Dressing
- 1 cup vegan mayonnaise 240 g
- 2 tablespoons Dijon mustard 30 g
- 2 tablespoons apple cider vinegar 30 ml
- 1 tablespoon lemon juice 15 ml
- 1 tablespoon olive oil 15 ml
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Toss the baby potatoes with olive oil, Cajun seasoning, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly golden. Set aside to cool completely.
- In a medium bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
- Transfer the cooled potatoes to a large mixing bowl. Add the red bell pepper, celery, red onion, green onions, and fresh parsley.
- Pour the dressing over the potatoes and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with extra parsley and green onions, then serve cold or at room temperature.
Notes
- Serving: This Cajun Potato Salad is the perfect side dish for cookouts, potlucks, backyard barbecues, veggie burgers, sandwiches, and grilled vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: The salad can be prepared several hours in advance and often tastes even better once the flavors have had time to develop.
- Tips for Success: Allow the potatoes to cool before mixing with the dressing to keep the texture creamy. Adjust the Cajun seasoning to suit your preferred spice level.
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