Cajun Potato Salad Dressing For No Mayo Potato Salad

by Pamela

potato salad recipe, salad dressing, potato salad without mayo, sweet potato salad, simple potato salad

Summer’s not quite over yet, have you noticed the temps? So I don’t know about you, but we’re still eating lighter foods around here. This Cajun potato salad has a little bit of heat but because there’s no mayo in it, it’s still a light and tasty side dish. Serve this up with some nice bbq and you’ve got yourself a perfect sorta summertime meal.

Today’s recipe is a favorite of mine – potato salad! Growing up, it wasn’t a picnic without a HUGE bowl of my mom’s potato salad. I’m not sure what she put in there that made everyone freak out and go back for thirds or fourths of the stuff. It was pretty simple stuff really. The one thing that stands out about hers, as opposed to other potato salad recipes I’ve had, is that she knew how to perfectly cook those spuds so that they were ridiculously creamy. Most other potato salads have either too hard or too grainy potatoes swimming in a pool of mayo.

For starters, this is a potato salad without mayo. So you really don’t have anything to worry about when taking this Cajun potato salad to those summer picnics with no ice or shade for miles around. It’s also a potato salad with a little secret to help you achieve creamy potato nirvana (yeah, that’s a thing).

Cajun Potato Salad Recipe

Here’s the secret…use those cute little itty bitty potatoes. I can’t be bothered with dicing those big potatoes and then trying to figure out when they’ve gone from being rock hard to mush in the boiling water. Oh, and don’t even start with me about peeling them. UGH! So I use the little potatoes and find that it’s much easier to pierce them with a fork and tell when they’re the perfect consistency. You also don’t need to peel them and they’re already bite size, so no cutting either.

I used Lawry’s Zatarain’s Cajun Marinade for this salad dressing recipe. Not only is this stuff great for adding a boost of Cajun flavor to your shrimp or pork, but it’s fantastic as an ingredient in dips and dressings. Oh, and you could totally add a dash of it to your favorite bloody mary recipe for a little Cajun kick.

Did I mention that this Cajun potato salad recipe can be eaten hot or cold OR you could swap out the regular potatoes and use sweet potatoes for a sweet potato salad recipe that’ll knock your socks off. Just think about it…a little sweet, a little spice…YUM!

Cajun Potato Salad Dressing For No Mayo Potato Salad
Prep time
Cook time
Total time
This cajun potato salad dressing is the perfect recipe for taking potato salad to all your favorite picnics and parties this summer.
Recipe type: Side Dish
Cuisine: American
Serves: 6-8
  • 32 Ounces Beer
  • 3 Pounds Tiny Potatoes (you can use regular size potatoes cut to same size pieces)
  • 3 Tablespoons Lawry's Zatarain Cajun Marinade (look for this marinade in a bottle)
  • 2 Tablespoons Dijon Mustard
  • 3 Tablespoons Apple Cider Vinegar
  • 2 Teaspoons Sugar
  • Kosher Salt
  • Freshly Ground Black Pepper
  • ½ Cup Diced Red Bell Pepper (from ½ large pepper)
  • 1 Cup Diced Celery
  • 6 Chopped Green Onions (green and white parts separated)
  • 6 Slices Cooked Bacon (crumbled)
  1. Add beer and an equal amount of water (a total of 2 quarts) to large pot and bring to a boil.
  2. Add potatoes to water and bring back to a boil. Cook potatoes for 10-15 minutes once water comes to a boil again. Potatoes are done when they give slight resistance to a fork or knife piercing them.
  3. Remove from heat and drain.
  4. While potatoes are cooking, make the dressing.
  5. Add the Lawry's Zatarain Cajun Marinade, Mustard, Cider Vinegar, Sugar, salt and pepper (to taste) in a small container and whisk to combine.
  6. Toss the pepper, celery and whites of onion into a large bowl.
  7. Add warm potatoes to the bowl and pour dressing over top of everything.
  8. Toss to combine.
  9. Top with onion greens and crumbled bacon.
  10. Serve.
You can also swap out sweet potatoes in this recipe. Just make sure to cut them into same size pieces. The cooking time will be a bit longer with the sweet potatoes.


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John@Kitchen Riffs September 2, 2015 at 9:48 am

Yeah, figuring out when potatoes are the proper “doneness” for potato salad can be a pain sometimes. Great idea using these smaller ones. Love how you’ve seasoned them too — love Cajun flavors.

Pamela September 2, 2015 at 4:46 pm

I totally agree with you John. By the time you get done poking the potatoes they can become a mushy mess. These baby potatoes make it so much easier. Plus, there’s no cutting or peeling involved. 🙂

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