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Chef's Hat: Cajun Style Potato Salad

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Cajun Style Potato Salad

3 pounds Yukon gold potatoes, scrubbed

1 1/4 cups light or regular mayonnaise

1 tablespoon Cajun or Creole mustard

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1 tablespoon Cajun or Creole seasonings

1 cup thinly sliced celery

6 hard-cooked eggs, diced

1/2 cup sliced green onions

2 cups shredded sharp cheddar cheese

1/4 teaspoon salt

1/4 teaspoon pepper

Hot sauce (optional)

Cook potatoes in boiling water 20 minutes or until tender. Drain; cover with cold water until cool enough to handle.

Meanwhile, combine mayonnaise, mustard, seasonings, celery, eggs and green onions in large bowl; mix well.

Cut cooled potatoes into 3/4-inch chunks. Add potatoes, cheese, salt, pepper and hot sauce, if desired, to bowl; mix well. Cover and chill at least 2 hours or up to 24 hours before serving.

If you like larger pieces of eggs, slice the eggs instead of dicing them. And instead of adding them with the mayonnaise, add them after everything else and lightly toss them in with the mixture.

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