Cajun Potato Salad Recipes

Steps:

• Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool completely. , Cut into 1/4-in. slices; transfer to a large bowl. Add onions, parsley and 3 tablespoons vinegar; toss. , In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. , To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss gently. Serve immediately.

Steps:

• Add potaotes to lightly salted water, cover, bring to a boil on high heat, reduce to a simmer about 20 minute or until tatters are fork tender, drain and cut into 1" chunks. ( some like 'um peeled, we don't.).
• Combine mustard and creole seasoning in a medium sized bowl; add warm potaotes; toss to combine.
• Toss in green pepper,green onion and bacon.
• Combine mayonnaise,sour cream, & sugar, add to potato/vegetable mixture, season with salt and pepper and parsley (optional).
• Refergerate for at least 3 hours to meld flavors.

Steps:

• Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain well.
• Mix together the eggs, mustards, mayonnaise, pickle relish and some salt and pepper to taste in a large bowl. Add the drained potatoes and stir well to combine.

Steps:

• (If you have not already done so, boil your potatoes until they are tender and hard cook your eggs and allow to cool until you can handle them but still warm).
• Cut potatoes into small cubes and set into a large mixing bowl, mashing some of them a bit while still warm (leave plenty of chunks).
• Peel the eggs and take out the yolks; set them aside for now and just chop the white parts up, add to the potatoes along with the pickles.
• Take your reserved egg yolks and mash them in a small bowl along with oil, mustard, mayo, until smooth; pour over the potato mixture and toss to coat.
• Season well with salt and pepper to taste -- sample it and add more mayo if too dry, more seasoning if desired -- don't be afraid to taste it and add more salt, etc -- the amount is bound to be a bit different every time you make this.
• Chill well before serving.

Steps:

• Wash and boil potatoes until they can be peirced with a fork. Place on a plate to cool.
• Boil eggs until hard boiled. Peel and chop coarsely.
• Peel potatoes and chop/mash coarsely in a large bowl.
• Mix in eggs, pickles, mayo and mustard. Add more or less mayo and mustard as you like.
• Spice with paprika and cajun seasonings (my favorite is Tony's).

Steps:

• Boil potatoes whole in skins until fork tender. Cool and peel. Dice them into small bite size pieces.
• Cut bacon into small pieces and fry until crisp. Set aside and cool. Save drippings.
• In a large mixing bowl combine the diced potatoes,chopped pickles, olives, pimentoes, relish and chopped onion.
• Add spices and bacon drippings(not more than 2 tbls).
• In a small bowl mix mayonnaise, sour cream, mustard and milk. If too thick add pickle juice a litttle at a time.
• Pour over ingredients and mix thoroughly. Garnish with bacon bits and small amount of paprika.

Steps:

• Cook the potatoes in boiling salted water for 20-30 minutes or until tender; drain.
• Rinse with cold water; cool completely.
• Cut into 1/4 inch slices; place in a large bowl.
• Add onions, parsley, and 3 tablespoons vinegar; toss.
• In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown.
• Remove with slotted spoon and add to potato mixture.
• To drippings in skillet, add mustard, garlic, pepper, cayenne and remaining vinegar; bring to a boil, whisking constantly.
• Pour over salad and toss gently.
• Serve immediately.

Steps:

• Place the potatoes in a large saucepan or Dutch oven;
• Add the water, seafood seasoning and salt. Bring to a boil.
• Reduce heat; cover and simmer for 25 minutes.
• Add the shrimp; cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender.
• Drain.
• Peel and dice the potatoes.
• Peel and devein the shrimp, cut into pieces.
• In a large bowl, combine the potatoes, shrimp, onions and pimentos.
• In a small bowl, combine the mayonnaise, vinegar and sugar.
• Add to the potato mixture and gently toss to coat.
• Season with additional salt, if desired.
• Cover and refrigerate for at least 1 hour before serving.