Ingredients
5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes1 large yellow onion1/2 medium lemon1/2 teaspoon salt8 hard-boiled large eggs, chopped 1-1/2 cups mayonnaise with olive oil and coarsely ground pepper1 cup dill pickle relish1/4 cup yellow mustard1 to 2 tablespoons Cajun seasoning1/4 cup minced fresh parsleyPaprika
Preparation
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.
Meanwhile, chop remaining half 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.
