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Cajun Potato Salad Share this recipe

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  • 2 kg potatoes
  • 6 eggs
  • 2 stalks celery (finely chopped)
  • 1 green pepper (finely chopped)
  • 3 spring onions (chopped)
  • 340ml mayonnaise
  • juice of a lemon
  • 6 tblsps. French Dressing
  • 2 tblsps. tomato ketchup
  • 1 tblsp. French's Mustard
  • Salt and pepper
  • Garnish
  • 1/4 tsp. Cayenne Pepper
  • Chopped Parsley


  1. Peel and chop the potatoes into chunks and boil for 10 minutes until cooked but firm - be careful not to overcook. Hard boil the eggs. Once cooled, peel the eggs, remove the yolks and the the whites into small pieces.

  2. Combine the potato, celery, spring onions, green pepper and egg whites in a large bowl. Squeeze half the lemon over the potato mixture.

  3. To make the dressing - mash the egg yolks with French Dressing ketchup, Mustard, salt, pepper, mayonnaise and the rest of the lemon juice. Stir the dressing into the potato mixture.

  4. Form the Potato Salad into a mound on a serving platter, surround with lettuce and tomato and garncih with Cayenne Pepper and chopped parsley.

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