Cajun Ranch Potato Salad Recipes

CAJUN POTATO SALAD

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.

TEXAS RANCH POTATO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
• In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
• Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
• Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

SPICY CAJUN POTATO SALAD

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.

CAJUN RANCH POTATO SALAD

Steps:

• Place potato in a large pot of water. Cook over a high flame until it reaches a boil, then lower flame to a gently boil and cook for 15 minutes or until the potato pieces are fork tender.
• Rinse potatoes in a colander under cool water.
• Place the potatoes in a large bowl. Add onion, celery, red pepper, Ranch dressing, and Cajun seasoning mix. Stir well to combine the ingredients.
• Cover and refrigerate for at least 2 hours.

HOMEMADE CAJUN RANCH DRESSING

Steps:

• Combine all the seasonings in a medium sized mixing bowl and stir well.
• Add the remaining ingredients to the mixing bowl and stir with a whisk. Add a little more milk if you prefer a thinner dressing.
• Refrigerate at least one hour to let the flavors blend. Store in a clean container for up to 1 week.

CAJUN POTATO SALAD

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.