June 11, 2020
Spicy Cajun Potato
Salad
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5 lbs Medium Yukon Gold Potatoes, peeled and cut into 3/4-inch cubes 1 Yellow Onion 1/2 Medium Lemon 1/2 tsp Salt 8 Hard-Boiled Large Eggs, chopped 1-1/2 c Mayonnaise with Olive Oil and Coarse Ground Black Pepper 1 c Dill Pickle Relish 1/4 c Yellow Mustard 1-2 tbsp Cajun Seasoning 1/4 c Minced Parsley Paprika, to taste |
Place potatoes in Dutch oven; add water to cover. Cut onion in half crosswise; add 1 half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes. Meanwhile, chop remaining onion. Combine with eggs, mayo, dill pickle relish, mustard, and cajun seasoning. Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mix; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika. |
