POTATO SALAD INGREDIENTS 5 lb russet potatoes, peeled & diced into 1 inch cubes 1 cup mayo 1 tbsp yellow mustard 2-3 tbsp dill relish OR dill pickles, diced into small cubes 1-2 tbsp Cajun seasoning 1/2 cup green onions, chopped 4 boiled eggs, whites chopped Paprika, to taste INSTRUCTIONS •Boil potatoes in heavily salted water. While those are boiling, you will make your dressing. •Into a bowl add your egg yolks and mash them up either with your clean hands or a fork until they’re completely mashed. •Add in mayo, mustard, seasoning, and relish/pickles. Whisk together until everything is well combined and smooth. Then you can mix in your egg whites and green onions. •Drain and add your HOT diced potatoes. Using a fork, combine it all together. Just folding the dressing and potatoes together until combined. Note: if your potato salad is a little more dry than you’d like, add in mayo just a scoop at a time until it’s the consistency you like. And adjust your seasonings if you do add more mayo. •Smooth out the top, sprinkle with paprika to taste (I just do it until the top is covered). •Place in Refrigerator to cool for at least 3 hours, but it’s best if you do it over night. Enjoy!
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