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.
Recipe by My Man's Belly at