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

Steps to Make It: 

Step 1: Place potatoes in a 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.

Step 2: Meanwhile, chop remaining half onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning.

Step 3: 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.

Follow us to see more useful information, as well as to give us more motivation to update more useful information for you.