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Cajun Potato Salad

Prep Time:20 Minutes
Cook Time:40 Minutes

Nutritional Information

Think classic potato salad with a spicy twist!


  • 2/3 cup sour cream
  • 1/3 cup buttermilk
  • 2 tablespoons distilled white or apple cider vinegar
  • 1 medium clove garlic, minced
  • 1 bunch dill, chopped
  • 1 bunch chives, chopped
  • 1/3 cup packed parsley leaves and tender stems, chopped
  • Kosher salt and freshly ground black pepper
  • 1 1/2 lbs baby potatoes
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon brown sugar
  • pinch cayenne pepper


  • 1. In a medium bowl, stir together sour cream, buttermilk, vinegar, garlic, and two-thirds each of the dill, chives, and parsley. Season with salt and pepper. Cover and refrigerate until ready to use.
  • 2. Preheat the Egg to 400º using indirect heat. Roast the potatoes until almost done but not quite. Remove from the grill.
  • 3. In a small bowl, mix the smoked paprika, cumin, garlic powder, onion powder, oregano, brown sugar, cayenne pepper, and salt to taste.
  • 4. Convert the Egg to direct heat using a cast iron grate. Grill the potatoes on the cut side until char marks form and the potatoes are fork tender. Remove from the grill and toss with the spice mixture. Season to taste.
  • 5. Garnish with the remaining chopped herbs and serve warm with the buttermilk-herb sauce.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828