Cajun potato salad
Capsicum, celery and onion are called the ‘holy trinity’ of Cajun cooking and form the basis of many dishes, including this substantial salad which is ideal for picnics and barbecues.
Ingredients
Serves: 4
- 500g waxy salad potatoes
- Salt and black pepper
- 1 small green capsicum
- 2 stalks celery
- 1 small red onion
- For the dressing
- 150 ml mayonnaise
- 2 teaspoons Dijon mustard
- A few dashes of Tabasco sauce
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- Put a kettle of water on to boil. Scrape the potatoes and put into a pot with the boiling water and some salt. Return to the boil and simmer for 15–20 minutes or until the potatoes are tender.
- Halve and seed the capsicum, slice into strips and put into a salad bowl. Trim the celery; reserve the leaves for a garnish and finely slice the rest. Add to the capsicum. Peel the onion, halve lengthways and slice lengthways again into crescents. Add to the bowl.
- To make the dressing, mix the mayonnaise and mustard in a small bowl and add Tabasco to taste.
- Drain the potatoes, cool under cold running water, drain again and add to the salad. Spoon in the dressing, grind pepper over the top and mix well. Garnish the salad with celery leaves.
VARIATION
Add chopped hard-boiled eggs to the salad to turn it into a meal.
NUTRIENTS PER SERVING:
good source of vitamins B group, C and E.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (2)
Delicious. Instead of salt and pepper, I used some cajun seasonings I picked up in New Orleans in March and added one small jalapeno pepper. - 15 May 2013
YUM! Friends and Family Loved it! - 26 Mar 2010
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