Cajun Mashed Potato Salad

The ratio of potatoes to eggs for this unique potato salad is one egg to one potato but it depends on the size of the potatoes, of course. If the potatoes are quite large, consider using one or two more eggs. 

Cajun Mashed Potato Salad

(Roy and June Bergeron)

Potatoes

Eggs

Mayonnaise

Yellow mustard

Dijon mustard, optional

Cajun seasoning*

Peel and cube potatoes. Heat water to boiling in a large saucepan and add potatoes. Cover and heat to boiling; reduce heat. Simmer 15 to 20 minutes or until tender when pierced with the tip of a knife. Drain and cool them.

Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover them by 1 inch. Over high heat, bring them to a boil and then remove the pan from the burner. Cover the pan. If the eggs are large, let them stand in the hot water about 15 minutes (12 minutes for medium eggs; 18 minutes for extra large). Drain immediately or cool completely under cold running water or in bowl of ice water. Peel eggs when cool.

When the potatoes and eggs are cool, mash them together until smooth.

Spoon mayonnaise and mustard/s (to taste) into the potatoes and eggs. Sprinkle with the Cajun seasoning and mix it into the mixture. (This is all done to taste.) Refrigerate until ready to serve.

*A note from June and Roy: “Konriko Creole Seasoning is our top choice for this recipe. If you can’t find it, we recommend Louisiana Fish Fry Cajun Seasoning — it comes in as a close second.”

Roy and June Bergeron of Gonzales, La., members of Holy Rosary Church in St. Amant, La., in the Diocese of Baton Rouge, share this uniquely Cajun recipe. June is originally from Illinois but moved to Louisiana when she and Roy, born a Cajun, were married. Her mother-in-law taught her to cook “Cajun” and this recipe is one of those she learned early in her marriage.

June says she’s never has gone back to making “vegetable” potato salad with chunks of potatoes, onions and celery (as most of us know it.) The Bergerons recommend this potato salad with a side dish of gumbo — a spoonful of gumbo followed by a spoonful of potato salad — well, you get the point.

Roy and June are active with the Baton Rouge Red Cross. When disasters strike in that locale, they open and manage the Red Cross shelters. CJK