June 11, 2020

Spicy Cajun Potato


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.