Creamy Southern Potato Salad Recipe Inspired By Those Cajun Bayou Boys (8 Ingredients, 35 Minutes) by Donna John
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While scrolling through my Facebook feed, a post from a local Cajun food catering company caught my attention. The post from Bayou Boys Catering said:
"Y’all come see what I did. I made Southern Dill Potato Salad. I boiled some Yukon Gold potatoes, smashed, drizzled with olive oil and Tony’s, and roasted. I combined sour cream, mayo, horseradish, dill, minced onion and combined with potatoes!!! You have got to try this one!!!"
Yes, I do have to try this one. The flavors sounded amazing together, and the idea of boiling the potatoes and then roasting them until golden and crispy, but still creamy, was genius. The problem was that the restaurant is about 1 hour and 15 minutes away from my house – without traffic. Until I could get there to grab a pint, the next best thing was to try and recreate the potato salad recipe at home.
This is my copycat recipe (kind of) for this southern dill potato salad recipe. (Still need to try their version before I can say I nailed it and call this a copycat recipe.) The flavors of horseradish and dill stirred into creamy mayo and sour cream with the buttery Yukon gold potatoes are so delicious together. This potato salad recipe is a keeper!
To make this creamy potato salad recipe you will need the following ingredients: Yukon gold potatoes, Cajun seasoning, olive oil, sour cream, mayonnaise, jarred horseradish, fresh onion (whatever variety is your favorite) and fresh dill. I played around with the measurements, but tried to get as close as I thought for the recipe below. But go with your heart on each amount until you make the perfect potato salad for you. (Check out the health benefits of potatoes, the health benefits of horseradish and the health benefits of fresh dill.)
Serve this crispy, creamy Cajun-inspired potato salad at room temperature or cold as a side dish with dinner. I served mine with grilled pork steaks and broccoli the first night, and Thanksgiving roasted chicken and collard greens the next night. I even had a bowl of the potato salad for lunch one day. You have got to try this one!!
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Ingredients
- 10 medium Yukon gold potatoes, washed
- 1/2 - 1 teaspoon Tony Chachere's Creole Seasoning or your favorite Cajun seasoning (or to taste)
- olive oil
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 - 2 teaspoons horseradish (or to taste)
- 2 tablespoons onion, minced (red, white, yellow or even green onion would work)
- 1/2 - 1 tablespoon fresh dill, chopped (or to taste)
Here's how to make it:
- Boil the potatoes until tender, about 15 to 20 minutes. Drain well.
- Put the potatoes onto a baking sheet or into a baking dish. (If you think they may stick, drizzle with a little olive oil.)
- Use a potato masher or the bottom of a drinking glass to gently mash the potatoes.
- Sprinkle with Cajun seasoning. (Every Cajun seasoning has a different heat level. Find your favorite to suit your tastes. I used Tony's. For a gluten-free potato salad, use gluten-free Cajun seasoning. Tony's is not gluten-free.)
- Drizzle the potatoes with olive oil.
- Roast the potatoes in a 375-degree F oven until golden and slightly crispy, about 10 minutes (ovens vary).
- Put the potatoes into a mixing bowl. Crumble and break up any larger pieces of potato. (You can make it as smooth or chunky as you like.)
- Add the remaining ingredients. Season with salt and black pepper, if desired. (I added some black pepper, but very little extra salt.)
- Stir well to combine. Taste and add more seasonings or mayo or sour cream until you reach your desired consistency and taste. (I added more horseradish and a little more mayo.)
- Serve the potato salad immediately or pop it into the fridge to chill. Store any leftovers in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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