Spicy Cajun Potato Salad {A Different Twist on Potato Salad}

This recipe for Spicy Cajun Potato Salad came from a inventory of ingredients that I needed to use, mainly Yukon Potatoes and  green onions. Basically, I used my all time favorite recipe for potato salad and just spiced up the dressing. I also broke up the potatoes a little bit to make them grab all the spicy flavor.  We enjoyed this Cajun style potato salad so much that the next time I make it, I am thinking about adding some crawfish tails--now that will be Cajun for sure!

Spicy Cajun Potato Salad

5 lbs. Yukon Potatoes, peeled and cubed
Enough water to cover potatoes in large stock pot
1 tablespoon salt
1/2 cup dill pickles, diced
1/2 onion, diced
1 1/2 cup celery, diced
8 green onions, sliced thin
1 tablespoon fresh parsley, roughly chopped
1 1/2-1 3/4 cup mayonnaise
1/2-3/4 cup yellow mustard
1 tablespoon of your favorite creole seasoning
1 teaspoon coarse ground pepper
2 boiled eggs, diced

In a large stock pot, add potatoes and fill with enough cold water to cover just over the top of the potatoes. On medium high heat, cook the potatoes just until fork tender. (That is when you stick the fork in the potato cube, it will only separate in half and not fall apart.) Drain potatoes well and break up slightly with a fork. In a large mixing bowl, gently mix together cooled potatoes, dill pickles, and onion, celery, green onion, and parsley. In small bowl, stir together mayonnaise, mustard, and creole seasoning; mix well.  Pour spicy dressing mixture over the potato mixture; gently mix together thoroughly. Add  pepper to taste. Fold in the eggs last to keep from mashing them to much; mix lightly, but thoroughly. Transfer to serving bowl and garnish with paprika. Refrigerate until time to serve.

Note: Depending on how wet or dry you like your potato salad, you may add more of the spicy dressing.

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