Cajun Inspired Potato Salad
Recipe GLPR2ee54614b8ee7d
A vibrant potato salad with bold Cajun spice flavoring, fresh bell peppers, and fresh basil, finished with a creamy yogurt-mayo dressing. This salad comes together quickly and improves as the flavors meld during chilling—perfect for picnics and potlucks.
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Ingredients
4–5 medium potatoes, peeled and cut into cubes
2–3 teaspoons homemade Cajun spice blend
½ red bell pepper, cut into strips
½ yellow bell pepper, cut into strips
2 tablespoons light mayonnaise
2 tablespoons Greek yogurt
A small handful of fresh basil, roughly torn
Directions
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 15–20 minutes, until they are fork-tender and easily pierced with a knife. Drain well and transfer to a large mixing bowl.
While the potatoes are still hot, sprinkle the Cajun spice blend over them. Gently toss to coat every piece evenly, allowing the heat to release the spice flavors.
Add the red and yellow bell pepper strips to the warm potatoes and stir gently to combine.
In a small bowl, whisk together the light mayonnaise and Greek yogurt until smooth and well blended. Pour this dressing over the potato mixture.
Tear the fresh basil leaves and scatter them over the salad. Gently toss all ingredients together until everything is evenly coated.
Cover the salad and refrigerate for at least 30 minutes before serving, allowing the flavors to meld and develop. Stir gently before serving if desired.
