I just made an awesome Cajun Potato Salad. I used some vegan mayo, russet potatoes, and a wonderful combination of Cajun spices, which gave the salad a nice kick. This potato salad is full of flavor and it’s an excellent side dish for your cookouts.
Cajun Potato Salad
1 1/2 Pound of Russett potatoes, cut into medium bite size pieces
1 bunch of green scallions, sliced
1/3 Cup of shredded carrots, or as desired
1/2 Cup of white onion, chopped
1/2 Cup of chopped basil
1/2 Cup of celery, chopped
1/2 Cup of green bell pepper
1 jalapeño, diced fine and seeds removed, (Optional)
1/2 Cup of vegan mayonnaise, or as desired
1 Clove of garlic, minced
1 Tablespoon of dijon mustard
1 Teaspoon of Cajun seasoning, to taste
1 Tablespoon of smoked paprika
-Wash potatoes and add water to a large pot and add 1 teaspoons of Himalayan salt. Begin to bring water to a boil then reduce heat to medium and boil for about 25 minutes or until fork tender.
-Make sure to stick a fork through the potato to check if they are done. Once the potatoes are done transfer to a colander and run cold water over potatoes to cool them or move them to a large plate to cool a little longer, if needed.
-Peel skin off of each potato and cut into bite size pieces. Add the potatoes to a large bowl along with the diced and chopped vegetables. Then make the dressing, combine all of the ingredients and add dressing to the potato mixture. Fold dressing into potatoes and vegetables. Cover and refrigerate for about 1 1/2 hour before serving. Enjoy!