Creamy Cajun Potato Salad
This creamy Cajun Potato Salad made with roasted baby potatoes, crisp vegetables, and a bold Cajun dressing. Perfect for cookouts, potlucks, backyard barbecues, and easy summer meals.
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.