- 3 pounds potatoes (Russets or Yukon Gold) (1.35kg)
- 6 eggs
- 1 cup mayonnaise (230g)
- 1/4 cup pickle relish (4 tablespoons)
- 1 tablespoon Dijon mustard
- 1 tablespoon Cajun seasoning
- 1 green bell pepper (diced)
- 1/2 red onion (diced)
- 3 celery stalks (diced)
Peel and chop the potatoes and place in a large pot of cold, salted water.
Bring to a boil and cook til fork tender, but not falling apart. Drain and let steam too cool.
Hard boil the eggs, let cool, and peel and chop.
Chop the green bell pepper, red onion and celery.
In a large bowl, whisk together the mayonnaise, pickle relish, mustard and Cajun seasonings.
Add the cooked potatoes, eggs and veggies to the dressing and gently toss to combine.
- Start the potatoes in cold water and bring up to a boil. If you add them straight to boiling water they won't cook through properly.
- Cook the potatoes in salted water to add flavor right from the start.
- Take care not to overcook your potatoes. They should be fork tender but not falling apart.
- Let the potatoes cool before adding to the mayonnaise dressing.
- Taste before serving and adjust seasoning if needed. Different brands of Cajun seasoning mix will contain different ingredients. Some will be salty, others less so.
Calories: 385kcal | Carbohydrates: 34g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 341mg | Potassium: 836mg | Fiber: 5g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 46mg | Calcium: 48mg | Iron: 2mg