Spicy Cajun Potato Salad
“Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick.” —Amanda West, Sibley, Louisiana
| Servings | Prep Time | Cook Time |
| 20servings | 20minutes | 10minutes |
| Servings | Prep Time |
| 20servings | 20minutes |
| Cook Time |
| 10minutes |
Ingredients
- 5 pounds medium Yukon Gold potatoes peeled and cut into 3/4-inch cubes
- 1 large yellow onion
- 1/2 medium lemon
- 1/2 teaspoon salt
- 8 hard-boiled large eggs chopped
- 1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
- 1 cup dill pickle relish
- 1/4 cup yellow mustard
- 1 to 2 tablespoons cajun seasoning
- 1/4 cup minced fresh parsley
- paprika
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one 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, mayonnaise, dill pickle relish, mustard and Cajun seasoning.
- Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; 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.
Recipe Notes
