Spicy Cajun Potato Salad

• 5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
• 1 large yellow onion
• 1/2 medium lemon
• 1/2 teaspoon salt
• 8 hard-boiled large eggs, chopped
• 1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
• 1 cup dill pickle relish
• 1/4 cup yellow mustard
• 1 to 2 tablespoons Cajun seasoning
• 1/4 cup minced fresh parsley
• Paprika

1. Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes.
2. Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning.
3. Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

potatoes, yellow onion, lemon, salt, eggs, mayonnaise, dill pickle, yellow mustard, cajun seasoning, fresh parsley, paprika

Taken from www.tasteofhome.com/recipes/spicy-cajun-potato-salad/ (may not work)