Categories: Sides

Ingredients

• 5 lbs. Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
• 1 large yellow onion
• 1/2 medium lemon
• 1/2 tsp salt
• 8 hard-boiled large eggs, chopped
• 1 1/2 cups mayo with olive oil and black pepper
• 1 cup dill pickle relish
• 1/4 cup yellow mustard
• 1 to 2 tbsp Cajun seasoning
• 1/4 cup minced fresh parsley
• Paprika

Directions

1. Place the potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes are tender, 5-6 minutes.

2. Meanwhile, chop the remaining onion half. Combine with hard-boiled eggs, mayo, dill pickle relish, mustard and Cajun seasoning.

3. Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed. Refrigerate 1-2 hours. Just before serving, sprinkle with parsley and paprika.

Email to a friend | Print this recipe | Back