Cajun Potato Salad

Cajun Potato Salad

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I'm a Midwestern girl who grew up with plain old drab potato salad from the local grocery deli section. I started experimenting with actual spices and textures about 8 years ago and Cajun Potato Salad was born! It is a gorgeous potato salad - full of fat, with bacon, creamy, with a slow heat. Starting Memorial Day weekend through Labor Day, it is the most requested dish for every party, BBQ and event!

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Lombard, IL

Time needed

1.5 hour preparation + 30 min cooking

Serving Size / Yield

10-15 servings

Ingredients

  • 3-5 lbs. red potatoes
  • salt, to taste
  • pepper, to taste
  • cayenne pepper
  • 20 drops hot sauce or Tabasco, more to taste
  • Cajun spices
  • 2 lbs. bacon
  • 3 -4 celery stalks
  • 1 white or red onion
  • 5-6 sm. sweet gherkin pickles
  • 5-6 sm. dill pickle spears
  • 1 30-oz. jar mayonnaise
  • 2-3 Tbs. yellow mustard

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Directions

Chop the potatoes into bite-size pieces. Drop in cold water and add a shake of salt. Bring to boil and cook until fork tender, about 20-25 minutes. Drain 1/2 the pot and pour into a bowl. Season with salt, pepper and a shake of cayenne. Drain the other 1/2 of the potatoes and pour on top of the first half. Season with a shake of salt, pepper and cayenne. Again this is to taste. Cook your 2 lbs. of bacon - on the crispy side. The ultimate goal is to crumble it into the salad. Chop the celery, pickles, onion and toss together in a bowl and refrigerate until ready to use.


In another bowl combine the full 30-oz. jar of mayo and 2-3 Tbs. yellow mustard, hot sauce, pepper, cajun spices and a shake of cayenne in a bowl. Mix together and keep tasting until you like what you taste. If you need more spice, mustard or hot sauce, keep adding until your mouth jumps! Once all the ingredients are ready, crumble the bacon onto the cooling potatoes. Reserve just a little to crumble on top for a pretty finish. Add the celery/pickle/onion mix, and then slowly pour in the sauce. You can pour it into the warm potatoes, because they seem to absorb the sauce much better. You may not wind up using all the sauce, so be careful not to dump it all in. It then may be too gloppy. Mix together and shake a layer of cayenne on top, then sprinkle remaining bacon and refrigerate for at least 2 hours before serving.

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