[bctt tweet=” A twist on your favorite BBQ side. Potatoes, fennel, bell pepper and pickled shallots are tossed with a creamy Cajun dressing to make a flavorful potato salad that’s sure to outshine the burgers! ” username=”snapyoursupper”]
Cajun Potato Salad
A few weeks ago, I was finally lucky enough to visit New Orleans! To say that I loved it would be an understatement! Everyday should begin with sipping chicory coffee and enjoying warm beignets while am extremely talented street band performs below your balcony. My trip of course centered around eating 5-6 meals per day but I was able to fit a few other things in too. A favorite stop of mine was The Spice and Tea Exchange on St. Louis street. I purchased many lovely spices and teas that caused an extra stop with TSA but it was worth it! A favorite of mine was their Cajun blend. Not incredibly spicy which allows you to fully appreciate the bell peppers, fennel, celery seed, paprika and other spices. I have already used half my bag! The Cajun seasoning just screamed “make me a creamy dressing” and then my stomach said “make me some potato salad!” and so my version of Cajun potato salad was born.
The combination of flavors in the is potato salad will have you coming back for more! The fennel adds a wonderful texture and balances perfectly with the Cajun seasoning while the pickled shallots provide a bright acidity to pair with the creamy mayonnaise-based dressing. I used a mixture of purple and Yukon gold potatoes but you can use any you like except the very starchy variety like russets that will simply fall apart. Remember to refrigerate your Cajun potato salad for at least 2 hours once prepared to all for the wonderful flavors to mingle and for you to fully enjoy it!
A twist on your favorite BBQ side. Potatoes, fennel, bell pepper and pickled shallots are tossed with a creamy Cajun dressing to make a flavorful potato salad that's sure to outshine the burgers!
- 1/2 cup white wine vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup water
- 2 shallots finely chopped
- 2 pounds purple potatoes
- 1 pound yukon gold potatoes small size
- 1 teaspoon kosher salt
- 3 large hard boiled eggs chopped
- 1 large yellow bell pepper stem and seeds removed and diced
- 1/2 cup fresh fell bulb diced
- 2 tablespoons fennel fronds chopped
- 1/2 cup green onions chopped
- 3/4 cup mayonnaise
- 2 teaspoons Cajun Seasoning
- 1 teaspoon hot sauce
- 1 tablespoon dijon mustard
- 2 tablespoons fresh mint minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh black pepper
In small sized saucepan heat vinegar, granulated sugar, 1/2 teaspoon kosher salt, and water until brought to a simmer and sugar has dissolved. Remove from heat and pour into glass container; add chopped shallots. Refrigerate until needed.
In large stockpot add potatoes and 1 teaspoon of kosher salt. Cover with cold water and bring to a boil. Cover and cook for 18-20 minutes or until potatoes can be pierced with a knife. Drain and remove potatoes to a large bowl. Set aside to cool slightly.
In a small bowl whisk together all of the cajun dressing ingredients and set aside.
Once potatoes are cool enough to handle peel them and cut into large chunks (approximately 1 inch in size). Put potatoes into a large serving bowl. Add chopped hardboiled eggs, bell pepper, fennel bulb, fronds, and green onions to potatoes. Add dressing to potato mixture while the potatoes are still warm. Toss lightly to combine. Refrigerate for 2 hours to allow the flavor to develop.
Allow to refrigerate for at least 2 hours for all of the flavors to meld