Updated: Jun 8, 2021
To make this potato salad a little more Cajun-y, I used a DivineKuizine remoulade sauce, with chopped green pepper, red pepper, celery, green onion, and jalapeno. You can just make this Cajun Salad vegetarian no bacon or shrimp. But I will be using both bacon and shrimp! Potato Salad, the always popular side dish, might not be the main course at your next soiree, This will recipe will, surely be the first thing to go!
There are already many different variations of how Cajuns make their authentic potato salad. Most recipes were passed down from mothers and grandmothers and how they prepared it back in the day. This my variation of Cajun Potato Salad.
This recipe is yet simple but we be a crowd pleaser. Remember the shrimp and bacon can be opt out of this recipe. You will still have a great tasting Cajun potato salad!
Serves 6 people
Mixture of white and red potato, washed and cut into equal bite-size pieces
1 ½ pound shrimp
2 tablespoon creole seasoning
2 tablespoon onion powder
2 tablespoon garlic powder
2 tablespoon smoke paprika
1 teaspoon salt and pepper
¼ cup chopped green pepper, red pepper, celery, green onion, and jalapeno
¼ cup sweet gherkins
¼ cup of sweet gherkin juice
2 tablespoon of DivineKuizine sugar spice
2 tablespoon butter
2 tablespoon olive oil
2-4 slices bacon
Wash and cut potatoes similar in size.
Drain the water from the potatoes
Sauté shrimp in butter and seasonings.
Cook the shrimp until pink. DO NOT overcook.
Combine the potatoes, shrimp, sweet gherkins and juice, sugar spice, chopped pepper ,celery, green onions sliced eggs, and crumbled bacon. Mix in DivineKuzine Remoulade sauce.
Garnish with smoke paprika and fresh parsley.