The Pioneer Woman Tasty Kitchen
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Cajun Potato Salad

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Level: Easy

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Description

This potato salad is a little bit Cajun and a whole lot of delicious! This recipe turned out so good that I made a second batch this morning. It’s a playful salad that will pair with everything you serve up this summer.

Ingredients

  • 4 pounds Potatoes, Washed And Cubed 2 To 3 Inches (I Left Them Unpeeled)
  • 2 Tablespoons Finely Chopped Parsley
  • ½  Sweet Onion, Diced
  • ½ cups Sliced Green Onions
  • ½ cups Diced Celery
  • 4  Boiled Eggs, Sliced, Divided
  • 1 cup Diced Andouille Sausage
  • Salt And Pepper, to taste
  • Sliced Green Onions And Chopped Parsley For Garnish
  • FOR THE DRESSING:
  • 1-½ cup Mayonnaise, Or More To Taste
  • 2 teaspoons Cajun Seasoning, Or More To Taste
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Apple Cider Vinegar
  • 2 teaspoons Sugar
  • 2 Tablespoons Yellow Mustard
  • ½ cups Dill Pickle Relish

Preparation

Boil potatoes in a large pot of water until tender but not mushy, about 8–15 minutes depending on the size of the potatoes. Drain and let cool.

For the dressing, mix mayonnaise, Cajun seasoning, garlic, apple cider vinegar, sugar, yellow mustard and pickle relish.

Gently toss cooled potatoes with dressing mixture, chopped parsley, sweet onions, green onions, celery, 3 sliced boiled eggs and sausage until nicely combined. Add additional Cajun seasoning or salt and pepper to taste.

Refrigerate for at least 30 minutes before serving. Garnish with remaining boiled egg slices and sliced green onion and chopped parsley.

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