Best Cajun Style Potato Salad Recipes
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-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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