Cajun Potato Salad Brandys Way Recipes

SPICY CAJUN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

CAJUN-STYLE POTATO SALAD

Steps:

• Bring a large pot of water to a boil over high. Add new potatoes, and cook until tender when pierced with a knife, about 15 minutes. Drain and spread on a large rimmed baking sheet to cool to room temperature, about 45 minutes.
• Meanwhile, cook bacon in a large skillet over medium, stirring often, until crisp, about 12 minutes. Remove from skillet, and place on a paper towel-lined plate. Set aside.
• Stir together mayonnaise, pickle juice, Creole mustard, and Cajun seasoning in a large bowl. Add bell peppers, pickles, celery, hard-cooked eggs, scallions, cooled potatoes, and three-fourths of the bacon pieces; stir gently until evenly coated (trying not to break bacon pieces or eggs). Transfer to a serving bowl, and garnish with remaining bacon pieces and additional scallions. Store, covered, in refrigerator until ready to serve.

CAJUN POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and add water, seafood seasoning, and salt.
• Bring to a boil. Reduce heat and cover and simmer for 25 minutes.
• Add the shrimp and cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender.
• Drain. Peel and dice potatoes. Peel and devein shrimp and cut into pieces.
• In a large bowl, combine the potatoes, shrimp, onions, and pimientos.
• In a small bowl, combine the mayonnaise, vinegar, and sugar.
• Add to potato mixture and toss gently to coat.
• Season with the additional salt.
• Cover and refrigerate for at least 1 hour before serving.

CAJUN POTATO SALAD

Steps:

• Place the potatoes in a large saucepan or Dutch oven;
• Add the water, seafood seasoning and salt. Bring to a boil.
• Reduce heat; cover and simmer for 25 minutes.
• Add the shrimp; cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender.
• Drain.
• Peel and dice the potatoes.
• Peel and devein the shrimp, cut into pieces.
• In a large bowl, combine the potatoes, shrimp, onions and pimentos.
• In a small bowl, combine the mayonnaise, vinegar and sugar.
• Add to the potato mixture and gently toss to coat.
• Season with additional salt, if desired.
• Cover and refrigerate for at least 1 hour before serving.

CAJUN POTATO SALAD

Steps:

• Add potaotes to lightly salted water, cover, bring to a boil on high heat, reduce to a simmer about 20 minute or until tatters are fork tender, drain and cut into 1" chunks. ( some like 'um peeled, we don't.).
• Combine mustard and creole seasoning in a medium sized bowl; add warm potaotes; toss to combine.
• Toss in green pepper,green onion and bacon.
• Combine mayonnaise,sour cream, & sugar, add to potato/vegetable mixture, season with salt and pepper and parsley (optional).
• Refergerate for at least 3 hours to meld flavors.

CAJUN POTATO SALAD BRANDY'S WAY

Steps:

• Boil potatoes and drain and cool completely.
• Dice hard boiled eggs, pickles and onions and place in a large bowl. Sprinkle lightly with Cajun seasoning. Place in fridge to set while potatoes cool.
• Mash or cube cooled potatoes to your liking.
• Mix mayo, mustard sour cream together.
• Place potatoes over the chopped veggie and egg, slowly pour mayo mixture over the salad. Sprinkle with Cajun seasoning and lightly stir to mix well.
• I saved one egg and a couple of spoons of the pickles and onions for garnish. Sprinkle a little Cajun seasoning over all to top. Cool and serve. Enjoy!