Roasted Cajun Potato Salad

Roasted Cajun Potato Salad


  • 2kg sweet potatoes
  • 3 green spring onions, sliced
  • 1 cup toasted pecans

Cajun dressing

  • 1 cup S&W Whole Egg Mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons Cajun spice


  • Peel and cut potatoes into 1.5cm pieces. Place potato on an oven tray lined with baking paper.
  • Cook in hot oven (200°C) for 20 minutes or until just tender. Remove from oven. Cool to room temperature.
  • Whisk ingredients for dressing in a small jug.
  • Layer half of the potato and onions in a large bowl. Drizzle with half of the dressing. Layer with remaining potato, onions and dressing. Garnish with pecans.


  • Serve this as an accompaniment at a BBQ or buffet, or as a light midweek meal with a mixed salad and some grilled corn.
  • If you would like a little extra kick, add a few fresh long red sliced chillies.
  • This goes great with grilled swordfish.

Video Recipes

Roasted cajun sweet potato salad

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