Cajun Red Potato and Caper Salad


  1. Boil half gallon of water and Cajun Spice.
  2. Poke potatoes with a fork. This will help flavors absorb during the boil.
  3. Combine remaining half gallon of water and ice cubes and reserve.
  4. Boil potatoes until a paring knife inserts easily. Remove potatoes from pot and place in ice water to stop the cooking process. Cool for 20 minutes. Cut potatoes in quarters and place in a bowl with capers, shaved red onions, and green onions. Toss then hold.
  5. In a blender add egg yolk, garlic clove, lemon juice, lemon zest, salt and pepper. Puree. Slowly add olive oil to form aioli.
  6. Toss aioli with potato mixture then serve.


  • 1 lb Peak Fresh Produce® Potato(es), red, rinsed
  • 1 gl water
  • 2 cups ice
  • 1 cup Magellan® Cajun seasoning
  • 1 ea Peak Fresh Produce® Onion(s), Red, shaved
  • 1 tbsp mustard, dijon
  • 1 ea Peak Fresh Produce® Garlic, Clove(s)
  • 1 ea Nature's Best Dairy® Egg(s), yolk only
  • 1 ea Peak Fresh Produce® Lemon(s), juice and zest only
  • 1 cup Piancone® Extra Virgin Olive Oil Unfiltered
  • 2 tbsp Roma® Capers , drained
  • 1/2 cup Peak Fresh Produce® Onion(s), Green, finely chopped
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Roma® Black Pepper, Ground