SPICY CAJUN POTATO SALAD
Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 20 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
CREOLE POTATO SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
CAJUN STYLE POTATO SALAD
I make this recipe to serve with Gumbo. When I used to live in Louisiana, my neighbor used to mash up some of the potatoes so I do the same in this recipe. This is not a spicy dish, but is meant to be served alongside Cajun dishes, such as Gumbo. I also call is "Mashed Potato Salad." Depending upon what a "small potato" size is in your area (and I don't mean baby size, just smallish), you will need to adjust the amount of dressing accordingly..some days you will need more, some days less. This recipe is really more of a "eyeball it" type, so please don't take the measurements as an exact science here. Cook time is taking into account cooking your eggs and potatoes, and the prep includes chilling time.
Provided by HeatherFeather
Categories Potato
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230.6, Fat 10.8, SaturatedFat 1.7, Cholesterol 128.7, Sodium 623, Carbohydrate 27.3, Fiber 3.5, Sugar 3.2, Protein 6.9
CAJUN POTATO SALAD
Also known as creole mustard potato salad, or like mamaw called it; Lousiana Tater Salad. I am posting for ZWT5. If creole mustard is not available, you can substitute coarse ground mustard with a touch of prepared horsaradish. This is a nice side dish to the Louisana favorite, red beans and rice.
Provided by BakinBaby
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 255.9, Fat 7.8, SaturatedFat 2.4, Cholesterol 9, Sodium 270.5, Carbohydrate 42, Fiber 4.6, Sugar 4.2, Protein 5.6
CAJUN POTATO SALAD
I have been making this mouthwatering potato salad for about 10 years. My family likes spicy foods, and thanks to a son living in New Orleans, we have a constant supply of Cajun sausage for this recipe. Made with extra sausage, it's a filling one-dish meal.-Margaret Scott, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 361 calories, Fat 24g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 482mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
CAJUN-STYLE POTATO SALAD RECIPE
I found this recipe in the Readers Digest recipes. I can't wait to try this. Although I will use less oil I think. Posted for ZWT9
Provided by Tisme
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the unpeeled potatoes in boiling salted water for 15-20 minutes, or until the potatoes are just tender.
- Drain and allow the potatoes to cool briefly, then slice and place in a bowl. Add the onions, spring onions, parsley and half the vinegar.
- Heat the oil in a frying pan and gently brown the chorizo on both sides for about 8 minutes.
- Add the chorizo, olive oil and pan juices to the potatoes, and mix gently. Briefly heat the remaining vinegar in a pan with the mustard, paprika and cayenne pepper, stirring constantly.
- Drizzle the mixture over the potato salad and stir in lightly.
- This salad is best served warm.
- - See more at: http://www.readersdigest.com.au/cajun-style-potato-salad-recipe#sthash.i76xGW0N.dpuf.
Nutrition Facts : Calories 341.9, Fat 16.3, SaturatedFat 6.1, Cholesterol 36.7, Sodium 557.5, Carbohydrate 34.4, Fiber 4.7, Sugar 3.2, Protein 14.1
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#time-to-make #course #main-ingredient #cuisine #preparation #north-american #salads #eggs-dairy #potatoes #vegetables #american #cajun #southern-united-states #dietary #low-saturated-fat #low-calorie #low-in-something #4-hours-or-less
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