Author Notes
Labor Day is just over a month from now! If you're bored of the same old cookout side dishes, pin my Cajun Potato Salad for future reference. —Paige
Ingredients
-
2 pounds
Red Potatoes,cut into bite-sized pieces
-
6
Hard Boiled Eggs, roughly chopped
-
3/4 cup
Mayo
-
1 tablespoon
Cajun Seasoning
-
2 tablespoons
Chives, minced
-
1/2 cup
Frozen Corn, Defrosted
-
4
Strips of Bacon, Cooked and Crumbled
-
Reserve a bit of chies and bacon to sprinkle on top, if desired
Directions
-
Place the potatoes in a large saucepan or stockpot and cover with salted cold water by 2 inches. Bring to a boil and simmer until the potatoes are fork tender, about 15 minutes. Drain well and set aside.
-
In a large mixing bowl, whisk together mayo, Dijon, cajun seasoning, garlic, salt, pepper, hot sauce, and lemon juice and zest.
-
Add potatoes, boiled eggs, bacon, chives and corn to the bowl and toss everything to combine.
-
Top with additional chive and bacon to garnish.
-
Cover with plastic wrap and refrigerate until you're ready to serve. I would recommend at least four hours or overnight.
-
Taste the potato salad once it is fully chilled to see if it needs additional salt.
See what other Food52ers are saying.