Hot Cajun Potato Salad
In Cajun country, where Tabasco originates, hot means really hot, and this potato salad is no exception.
Overview
A fiery Cajun-spiced potato salad, the kind of side dish that lifts a barbecue plate from good to memorable. You boil potatoes until just tender, then toss them while still warm in a mayo-based dressing built around Cajun heat: cumin, cayenne, smoked paprika, garlic and a measured spoon of garam masala for a deeper round-out. Hard-boiled eggs go in halved or quartered, sliced spring onions add a fresh allium note, and diced green chilli runs the heat across the back of the palate. Fresh herbs (parsley, dill or coriander) lift the lot. The salad sits best after an hour in the fridge for the flavours to settle. Eaten alongside grilled meat, fried chicken or a bowl of gumbo, with cold beer on the side.
Ingredients
Vegetables
- 8 waxy potatoes
- 1 green chilli (deseeded and diced)
- 4 spring onions (shredded)
Protein and dairy
- 3 eggs (hard-boiled, shelled, and chopped)
- 250 ml mayonnaise
Seasonings and spices
- 1 tbsp Dijon mustard
- Tabasco sauce (to taste)
- ¼ tsp Garam Masala
- ¼ tsp ground cumin
- ¼ tsp dried coriander
- ¼ tsp cayenne pepper
- 2 tsp thyme (chopped)
- salt
- pepper
To serve
- Salad leaves
Method
Stage 1 - Cook potatoes
- Put unpeeled potatoes in a pan of cold salted water.
- Bring to the boil and cook for 20-30 mins until tender.
- Drain and set aside to cool enough to handle.
- Peel and cut into large chunks.
Stage 2 - Combine vegetables and protein
- Place potatoes in a large bowl and add the diced chilli, spring onions, and eggs.
- Mix gently.
Stage 3 - Make dressing
- In a separate bowl, mix mayonnaise with mustard and season with salt and black pepper.
- Add Tabasco sauce to taste.
- Mix in cumin, coriander, and thyme.
Stage 4 - Finish salad
- Add dressing to the potato mixture and toss gently to coat.
- Sprinkle over the cayenne and garam masala.
- Serve on salad leaves.
Notes
- Heat level: Adjust Tabasco to preference; start with less and build up.
- Waxy potatoes: Essential for maintaining texture; floury varieties will disintegrate.
- Warm salad: Some prefer serving warm rather than chilled; both work well.
Serving
Serve on a bed of fresh salad leaves. Great as a side dish for grilled meats or as part of a buffet spread.
Storage
- Refrigerate up to 2 days in an airtight container.
- Bring to room temperature 30 mins before serving for best flavour.
- Do not freeze.
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