Cajun Potato Salad
A great side to just about any dish!
- 6 medium russet potatoes (about 2.5 lbs)
- 4-6 large eggs (I like a lot of eggs so I use 6, but 4 works just fine too.)
- 1/3 cup green olives, chopped
- 2 tablespoons dill pickle relish
- 1 1/4 cups mayonaise
- 2 teaspoons yellow mustard (Some Cajuns prefer using creole mustard, which is easy to find in Louisiana, but not elsewhere. I do love Creole Mustard, but prefer regular yellow mustard in my potato salad. But do what you want, I ain't your mama ;) ).
- 3 tablespoons fresh parsley, chopped
- 2 pinches sugar (Unless you're using Blue Plate Mayo, which already has sugar.)
- pinch cayenne
- pinch of garlic powder (to taste)
- pinch of onion powder (to taste)
- salt & black pepper to taste (And celery salt to taste, if you have it!)
- paprika, sprinkled on top for garnish
Place eggs in pot. Cover with tap water. Place pot on stove and cook on high heat. Right when water starts to boil, turn off the heat, cover the pot, and let sit for *exactly* 15 minutes.
Drain water from the pot, rinse eggs with cold water for a minute. Once the water feels cold even in the pot, cover with ice and wait 5-10 minutes.
Remove ice, peel eggs, chop, and set aside.
Put it all together
Add cooled potatoes, chopped eggs, and remaining ingredients listed above (except paprika) to large mixing bowl. Mix all together, topping with a bit of extra chopped parsley and paprika for garnish.
Serve at room temperature and enjoy!