Sibley’s Cajun Heritage Potato Salad

Creamy, tangy red-potato salad seasoned with Sibley’s Cajun Heritage #1. This completely dill-free version uses Dijon mustard, the Cajun trinity, and a restrained touch of heat for a bold Louisiana-style side.

Yield: 12–14 side servings
Prep time: 30 minutes
Cook time: 10–12 minutes
Chill time: At least 4 hours; overnight preferred

Ingredients

Potatoes

• 4 lb red potatoes, skin on, cut into ¾-inch pieces

• 1½ tbsp kosher salt, for the cooking water

For the Warm Potatoes

• 1 tbsp apple cider vinegar

• 1½ tsp water

Dressing

• 1¼ cups mayonnaise, divided

• ¼ cup Dijon mustard

• 1½ tbsp yellow mustard

• 1 tbsp plus ¾ tsp apple cider vinegar

• 1 tbsp water

• ¾ tsp Worcestershire sauce

• 1½ tsp Sibley’s Cajun Heritage #1

• ¾ tsp garlic powder

• ¾ tsp onion powder

• ⅜ tsp black pepper

• ⅛ tsp Bayou Fire Black Label, or ½ tsp Louisiana-style hot sauce

Mix-Ins

• 5 hard-boiled eggs, chopped

• 1 cup finely diced celery

• ½ cup plus 2 tbsp finely diced sweet onion

• ⅜ cup finely diced green bell pepper

• 2–3 green onions, thinly sliced

• 1½ tbsp chopped fresh parsley

Directions

1. Cook the potatoes.
   Place the potatoes in a large pot and cover with cold water. Add the kosher salt and bring to a gentle boil. Cook for 10–12 minutes, just until fork-tender. Do not overcook.

2. Dress the potatoes while warm.
   Drain the potatoes thoroughly and let them steam-dry for 5 minutes. Combine 1 tablespoon apple cider vinegar with 1½ teaspoons water and gently toss it with the warm potatoes.

3. Cool slightly.
   Spread the potatoes out and allow them to cool for 15–25 minutes. They should still be slightly warm but no longer hot when the dressing is added.

4. Make the dressing.
   Whisk together 1 cup mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, water, Worcestershire sauce, Cajun Heritage #1, garlic powder, onion powder, black pepper, and hot sauce. Reserve the remaining ¼ cup mayonnaise.

5. Assemble the salad.
   Gently fold the potatoes together with the eggs, celery, sweet onion, green bell pepper, green onions, parsley, and dressing. Add the reserved mayonnaise only if the salad needs additional creaminess.

6. Chill.
   Cover and refrigerate for at least 4 hours, preferably overnight.

7. Taste it cold.
   Stir gently and taste after chilling. If the Cajun Heritage flavor has softened, add another ¼ teaspoon and allow the salad to rest for 30 minutes. Add any additional Black Label only a few drops at a time.

Smokehouse Note

Seasoning the potatoes while they are still warm builds flavor inside them instead of leaving all the flavor in the dressing. Allowing them to cool slightly before adding the mayonnaise keeps the finished salad creamy rather than oily.

Featured seasoning: Sibley’s Cajun Heritage #1