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.
CAJUN-STYLE POTATO SALAD
Not your average potato salad.
Provided by Karen Schroeder-Rankin
Time 1h20m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over high. Add new potatoes, and cook until tender when pierced with a knife, about 15 minutes. Drain and spread on a large rimmed baking sheet to cool to room temperature, about 45 minutes.
- Meanwhile, cook bacon in a large skillet over medium, stirring often, until crisp, about 12 minutes. Remove from skillet, and place on a paper towel-lined plate. Set aside.
- Stir together mayonnaise, pickle juice, Creole mustard, and Cajun seasoning in a large bowl. Add bell peppers, pickles, celery, hard-cooked eggs, scallions, cooled potatoes, and three-fourths of the bacon pieces; stir gently until evenly coated (trying not to break bacon pieces or eggs). Transfer to a serving bowl, and garnish with remaining bacon pieces and additional scallions. Store, covered, in refrigerator until ready to serve.
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.
HOT CAJUN POTATO SALAD
Make and share this Hot Cajun Potato Salad recipe from Food.com.
Provided by Boo Chef in West Te
Categories Salad Dressings
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook un-peeled potatoes in boiling water in saucepan until tender, almost 40 minute.
- Fry bacon in skillet until crisp, about 10 minutes.
- Remove, drain on paper toweling, crumble & reserve.
- Cook onion in bacon drippings until partially tender, about 5 minutes.
- Blend together sugar, flour, salt, pepper, water and vinegar, add to onion mixture.
- Cook stirring constantly, until mixture thickens and bubbles, about 5 minutes.
- Remove from heat.
- Peel & slice potatoes, add potatoes to onion mixture, heat well, about 5 minutes.
- Add radishes and toss.
- Serve hot, topped with bacon.
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
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