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 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
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 WITH ANDOUILLE SAUSAGE
Categories Salad Potato Side Sauté Sausage Summer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.
- Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil. Season with salt and pepper. Serve warm or at room temperature.
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.
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