Cajun Potato Salad
Green pepper, celery, and onion are called the “holy trinity” of Cajun cooking and form the basis of many dishes, including this substantial salad that is ideal for picnics and barbecues.
Number of servings : 4
Prep time: 30 minutes
Cooking time: Ready in under 30 minutes
Type of meal : | Salads | Salads
Special diet :
3 medium (1lb/450g) potatoes
Salt and black pepper
1 small green pepper
2 sticks celery
1 small red onion
For the dressing:
2⁄3 cup (150ml) mayonnaise
2 teaspoons Dijon mustard
A few dashes of Tabasco sauce
- Put a kettle of water on to boil. Scrape the potatoes and put them into a pan with boiling water and some salt. Return to the boil and simmer for 15–20 minutes or until the potatoes are tender.
- Rinse, dry, halve, and deseed the pepper, slice it into strips, and put it into a salad bowl. Rinse, dry, and ﬁnely slice the celery; reserve the leaves for a garnish and add the rest to the pepper. Peel the onion, halve it lengthwise, and slice it lengthwise again into crescents. Add it 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 running water, drain again, and add to the salad. Add the dressing, grind pepper over the salad, and mix. Garnish with celery leaves.
Variation: Add chopped hard-boiled eggs to the salad to turn it into a meal.
Cook’s Suggestion: Small, ﬁrm-ﬂeshed potato varieties are the best type to use when you are making