Cajun Potato Salad Brandys Way Food

CREOLE POTATO SALAD

Steps:

• Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain well.
• Mix together the eggs, mustards, mayonnaise, pickle relish and some salt and pepper to taste in a large bowl. Add the drained potatoes and stir well to combine.

CAJUN POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool completely. , Cut into 1/4-in. slices; transfer to a large bowl. Add onions, parsley and 3 tablespoons vinegar; toss. , In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. , To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss gently. Serve immediately.

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.

ROASTED CAJUN POTATOES

Steps:

• Cut each potato lengthwise into eight wedges. , In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan., Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

CAJUN POTATO SALAD BRANDY'S WAY

Steps:

• 1. Boil potatoes and drain and cool completely.
• 2. 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.
• 3. Mash or cube cooled potatoes to your liking.
• 4. Mix mayo, mustard sour cream together.
• 5. 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.
• 6. 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!

DEVILED POTATO SALAD

Steps:

• Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
• In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

CAJUN SHRIMP POTATO SALAD

Steps:

• Place the potatoes in a large saucepan; 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 potatoes. Peel and devein shrimp; 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; gently toss to coat. Season with additional salt. 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.

WAY TOO EASY CAJUN POTATOES

Steps:

• Pre heat oven to about 375-400.
• With a fork score all over the potatoes (peeled or not), this will make them more crisp.
• Chop the potatoes into 1 1/2-2 inch chunks.
• Put the oil in the pan (warming the pan first is good, but not vital), add potatoes, sprinkle all seasonings over (go easy with the salt; more can be added after cooking) and toss and stir potatoes with two forks until all chunks are coated.
• Bake for 15 mins, stir well (again with the forks), bake a further 10-15 minutes.
• Note: If you've nuked them, the potatoes will need a little less time. Watch them towards the last few minutes.

BACON POTATO SALAD

Steps:

• COOK potatoes in boiling water in a large saucepan over medium-high heat 15 to 18 minutes, until tender. Drain and cool slightly. PLACE potatoes in a large bowl with bacon, onions, celery, pimientos, salt, pepper and creole seasoning. In a small bowl, stir mayonnaise and sour cream until blended. Pour over potato mixture and toss gently to coat. COVER and chill at least 1 hour before serving. Garnish with paprika and celery sticks, if desired. Cover and refrigerate leftovers. Keeps up to 2 days.

CAJUN STYLE POTATO SALAD

Steps:

• (If you have not already done so, boil your potatoes until they are tender and hard cook your eggs and allow to cool until you can handle them but still warm).
• Cut potatoes into small cubes and set into a large mixing bowl, mashing some of them a bit while still warm (leave plenty of chunks).
• Peel the eggs and take out the yolks; set them aside for now and just chop the white parts up, add to the potatoes along with the pickles.
• Take your reserved egg yolks and mash them in a small bowl along with oil, mustard, mayo, until smooth; pour over the potato mixture and toss to coat.
• Season well with salt and pepper to taste -- sample it and add more mayo if too dry, more seasoning if desired -- don't be afraid to taste it and add more salt, etc -- the amount is bound to be a bit different every time you make this.
• Chill well before serving.

CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE

Steps:

• Heat 1 tablespoon oil in large skillet over medium-high heat.
• Add sausages; saute until brown, about 5 minutes.
• Transfer to paper towels and drain.
• Bring large pot of salted water to boil.
• Add potatoes; cook just until tender, stirring occasionally, about 9 minutes.
• Drain well.
• Whisk vinegar, pepper sauce and mustard in large bowl.
• Transfer warm potatoes to bowl with vinegar mixture and gently toss.
• Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil.
• Season with salt and pepper.
• Serve warm or at room temperature.

CAJUN POTATO SALAD

Steps:

• Wash and boil potatoes until they can be peirced with a fork. Place on a plate to cool.
• Boil eggs until hard boiled. Peel and chop coarsely.
• Peel potatoes and chop/mash coarsely in a large bowl.
• Mix in eggs, pickles, mayo and mustard. Add more or less mayo and mustard as you like.
• Spice with paprika and cajun seasonings (my favorite is Tony's).

CAJUN POTATO RECIPE | CAJUN SPICE POTATO | BARBEQUE NATION STYLE CAJUN ROASTED POTATOES

Steps:

• firstly, in a take 15 baby potato and add ½ tsp salt.
• pressure cook for 2 whistles or until potatoes is 90% cooked.
• remove the potatoes, press and flatten slightly. keep aside.
• in a small bowl take ¼ cup corn flour, ¼ cup maida, ½ tsp chilli flakes, ½ tsp mixed herbs, ¼ tsp white pepper powder and ½ tsp salt.
• add ½ cup water and mix well forming a smooth lump-free batter.
• now dip the boiled potato into slurry coating uniformly.
• shallow fry the potatoes on medium flame.
• fry both the sides until the potatoes turn golden brown and crisp.
• add ½ tsp butter and fry to have a buttery flavour. keep aside.
• now in a small bowl take ¾ cup mayonnaise, ½ tsp chilli flakes and ½ tsp mixed herbs.
• also add ¼ tsp white pepper powder, ½ tsp garlic powder, ½ tsp paprika, ½ tsp onion powder, ½ tsp salt and 1 tsp chilli sauce.
• mix well forming a smooth paste.
• now add 3 tbsp milk or as required and prepare a smooth flowing consistency sauce.
• to serve, in a plate place fried potato leaving some gap in between.
• pour a generous amount of cajun sauce over it.
• sprinkle, paprika, 1 tsp onion and 1 tsp coriander.
• finally, cajun potato is ready to enjoy.