We have a lot of hangouts here in Louisiana and if you want your dish to be chosen over all the others, it should give you a treat! This does the trick. Amanda West, Sibley, Louisiana
Cooking time: Prep: 20 min. Cook: 10 min. + chilling
Servings: 20 servings
5 pounds medium Yukon Gold potatoes
peel and cut into 3/4 inch cubes
1 large yellow onion
1/2 medium lemon
1/2 teaspoon salt
8 large hard boiled eggs
1-1/2 cups olive oil and coarse pepper mayonnaise
1 cup pickled dill
1/4 cup yellow mustard
1-2 tablespoons Cajun seasoning
1/4 cup chopped fresh parsley
Place the potatoes in the roaster.
Add water to cover.
Cut the onion in half crosswise; add one half to the pot.
Boil. Add lemon and salt to cooking water.
Reduce heat; cook, uncovered, until potatoes are tender, 5 to 6 minutes.
Meanwhile, chop the remaining onion. Mix with eggs, mayonnaise, pickled dill seasoning, mustard and Cajun seasoning.
Drain potatoes; rinse under cold water. Avoid onions and lemons.
Add potatoes to egg mixture; Stir gently until well combined (don’t stir or the potatoes will break).
Refrigerate, cover, 1-2 hours. Sprinkle with parsley and paprika just before serving.