Cajun Potato Salad Recipe for Two
This potato salad is a refreshing change in the “potato salad world.” Creamy with a bit of a kick, it is super delicious. Great with grilled meats and a wonderful side dish.
Cajun Potato Salad
This potato salad is a refreshing change in the “potato salad world.” Creamy with a bit of a kick, it is super delicious. Great with grilled meats and a wonderful side dish.
Equipment
- Small saucepan
- Medium saucepan
- Knives
- Strainer
Ingredients
- 8 oz. Red potatoes , cut into 1-inch cubes
- 1 Large Egg
- 2 Tbsp Celery , diced
- 2 Tbsp Red bell pepper , diced
- 2 Tbsp Duke's light mayonnaise
- 1 Tbsp Onion , minced
- 1 Tbsp Green onions, green parts only, sliced
- 1 tsp Spicy brown mustard
- 1/2 tsp Cajun seasoning mix
- 1/16 tsp + 1/32 tsp Salt
- 1/32 tsp Black pepper
Instructions
- Boil 1 egg for 15 minutes in a small saucepan over medium-high heat. Remove to an ice/cold bath. Peel and chop. Place in a 1-quart bowl. Set aside.
- While the egg is cooking, place the cubed potatoes in a medium saucepan with 1/2 tsp salt and enough water to cover the potatoes. Bring to a boil, reduce to a simmer, and cook for 7-9 minutes. Potatoes should be tender, but not mushy. Remove from heat and cool with cold running water. Drain and set aside.
- Add the remaining ingredients to the bowl with the egg. Mix gently to combine. Add the cooled potatoes and mix gently. Garnish with sliced green onion.
- Refrigerate the potato salad, covered, for at least 1 hour for flavors to meld before serving.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1 Cup Potato SaladCalories: 170kcalCarbohydrates: 21gProtein: 6gFat: 8gSaturated Fat: 2gTrans Fat: 3gCholesterol: 105mgSodium: 350mgPotassium: 610mgFiber: 3gSugar: 2gCalcium: 70mgIron: 1.4mg
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