Cajun Potato Salad
CAJUN POTATO SALAD
- 2½ lbs. potatoes $2.50
- 2 large hard boiled eggs $0.42
- 3 green onions $0.20
- 2 stalks celery $0.33
- Handful fresh parsley $0.15
- ¾ cup mayonnaise $1.16
- 1 Tbsp coarse brown (or Creole) mustard $0.11
- 1 Tbsp red wine vinegar $0.08
- 1 Tbsp blackened seasoning $0.36
- ¾ tsp salt $0.05
HOMEMADE BLACKENED SEASONING (1 TBSP)
- ½ Tbsp smoked paprika
- ½ tsp cumin
- ½ tsp thyme
- ½ tsp oregano
- ⅛ tsp cayenne pepper
- ⅛ tsp garlic powder
- Freshly ground black pepper (about 5-10 cranks of a pepper mill)
- Thoroughly wash the potatoes then cut them into 1-1.5 inch cubes. Place the cubed potatoes in a pot, cover with water, then bring them up to a boil. Boil the potatoes for 7-10 minutes, or until they are very tender and fall apart when pierced with a fork. Drain the potatoes in a colander.
- Meanwhile, slice the green onions and dice the celery into very small pieces. Pull the parsley leaves from the stems and give them a rough chop. Peel and chop the hard boiled eggs. Place the onions, celery, parsley, and eggs in a large bowl.
- To make the dressing, stir together the mayonnaise, mustard, vinegar, blackened seasoning, and salt.
- Once the potatoes are well drained and slightly cooled, add them to the bowl with the onion, celery, parsley, and egg. Pour the dressing over top and stir the ingredients until well combined. Slightly mash the potatoes as you stir until the salad is to your desired consistency (I prefer mine chunky). Serve immediately or refrigerate until ready to eat.