Cajun Style Potato Salad Recipe

Prep Time
Cook Time
Ready In

"I found this recipe in the Readers Digest many years ago, and it was quite a nice way to serve potato's. Served warm this makes for a lovely side. I have cut down the oil to 1/4 cup in this recipe, as the original oil qty was 1/2 cup, but see how you go, you may like to add more oil."

Original recipe yields 6 servings


  • Serving Size: 1 (252.7 g)
  • Calories 596.7
  • Total Fat - 47.1 g
  • Saturated Fat - 14.6 g
  • Cholesterol - 93.8 mg
  • Sodium - 2048.6 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 1.7 g
  • Sugars - 0.8 g
  • Protein - 30 g
  • Calcium - 22 mg
  • Iron - 2.3 mg
  • Vitamin C - 9.7 mg
  • Thiamin - 0.9 mg

Step 1

Cook the unpeeled potatoes in boiling salted water for 15-20 minutes, or until the potatoes are just tender.

Step 2

Drain and allow the potatoes to cool briefly, then slice and place in a bowl. Add the onions, spring onions, parsley and half the vinegar.

Step 3

Heat the oil in a frying pan and gently brown the chorizo on both sides for about 8 minutes.

Step 4

Add the chorizo, olive oil and pan juices to the potatoes, and mix gently. Briefly heat the remaining vinegar in a pan with the mustard, paprika and cayenne pepper, stirring constantly.

Step 5

Drizzle the mixture over the potato salad and stir in lightly.

Step 6

This salad is best served warm.

Tips & Variations

No special items needed.