Cajun Hot Pepper Potato Salad

Serves 6

Recipe contributed by Marion Karlin, Iowa


2-1/2 pounds waxy potatoes, cooked, peeled and cut into chunks

2 large hot pickled peppers, cut into rings

1/4 cup quartered oil-cured olives

4 green onions, sliced (white and light green part only)

1 cup mayonnaise

1 tablespoon mustard

1 teaspoon salt

1/4 teaspoon each: dried thyme and dried basil, crumbled, anise seeds, cayenne pepper and fresh ground black pepper


In large bowl, place potatoes, pepper rings, olives and onions. In small bowl, stir together mayonnaise, mustard, salt and remaining spices. Toss dressing with potato mixture. Chill and garnish with pickled pepper rings to serve.

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