I feel like if I had a typical Minnesotan grandmother (which I didn’t) she’d be rolling over in her grave right now. This is far from the boring potato salad your relatives whip out during your cousin’s husband’s grandpa’s 90th birthday party out on Lake Itasca.
When I visited my brother in Chicago a few months ago we went to lowcountry, where they so wonderfully specialize in seafood boils. I was prett-y obsessed with the whole experience that I decided to try and recreate it for a perfect fourth of July potato salad.
Need more recipes ideas for your picnic or BBQ this weekend? Here are a few of my favorites!
Mozzarella and Nectarine Salad – So fresh and definitely encapsulates sweet and savory flavors perfectly!
Strawberry S’mores – Classic with a twist! Anyone who hasn’t tried fruit with their s’mores before will totally light up when you suggest adding sliced strawberries into the mix.
Lime Lime Cucumber Cooler – Ginger beer, vodka, cucumbers, basil .. what’s not to love?
Brine + Brown Sugar Dry Rub for Chicken Drummies on the Grill – For those that have never brined or made their own dry rub for meat on the grill before, this is the perfect introduction.
Rustic Pineapple Salsa – So much better than just grabbing regular chips and salsa to bring to the party. Pro tip: “rustic” just means you don’t have to care about perfectly chopping everything.
Vegan Barley Salad with Edamame – So you don’t have to have one more scoop of gross tuna salad, try this crunchy and healthy salad option.
Almond Peanut Butter Cookies – A little different than just your typical PB cookies, I added a dash of almond extract to add depth of flavor that will round out any BBQ perfectly.
And finally, my new recipe below! Enjoy!
cajun boil potato salad
- 2 pounds red potatoes
- 2 earns of corn, husk on
- 1 12 ounce package andouille sausage – this recipe calls for pre-cooked sausage
- 2 red bell peppers
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground oregano*
- 3 tablespoons olive oil
- 2 tablespoons parsley, minced
- green onions, thinly sliced, to garnish
- Preheat oven to 400°F.
- Prepare veggies: clean and halve (or quarter, depending on their size) potatoes, and clean and chop bell peppers into larger, bite size pieces.
- In a large bowl, toss potatoes, bell peppers, salt, pepper, chili powder, cumin, paprika, red pepper flakes, garlic powder, oregano and olive oil until evenly coated.
- Pour coated veggies onto a baking sheet, leaving room for the sausage and corn. Place sausage on one side of the potatoes and corn on the other.
- Roast for 12 minutes and then remove sausage. Slice and set aside.
- Continue roasting veggies for 20 minutes. Remove the corn and set aside. Stir potatoes and bell peppers. Place back into the oven and continue roasting for 15-20 minutes.
- While potatoes continue to cook, remove the husk from the corn and slice off the kernels.
- When the potatoes are tender enough to be pierced by a fork, remove from oven. Stir with corn and sausage, garnish with parsley and green onions. Serve warm or room temperature.
*notes: instead of adding each spice individually, i would definitely not put it past you to go grab a container of “cajun spices”. i would imagine 2 tablespoons or so would do the trick.