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
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Ingredients
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2 pounds
Red Potatoes,cut into bite-sized pieces
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6
Hard Boiled Eggs, roughly chopped
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3/4 cup
Mayo
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1 tablespoon
Cajun Seasoning
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2 tablespoons
Chives, minced
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1/2 cup
Frozen Corn, Defrosted
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4
Strips of Bacon, Cooked and Crumbled
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Reserve a bit of chies and bacon to sprinkle on top, if desired
Directions
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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.
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In a large mixing bowl, whisk together mayo, Dijon, cajun seasoning, garlic, salt, pepper, hot sauce, and lemon juice and zest.
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Add potatoes, boiled eggs, bacon, chives and corn to the bowl and toss everything to combine.
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Top with additional chive and bacon to garnish.
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Cover with plastic wrap and refrigerate until you're ready to serve. I would recommend at least four hours or overnight.
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Taste the potato salad once it is fully chilled to see if it needs additional salt.
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