Salade de pommes de terre cajun

Ingrédients

• 3 pounds red potatoes
• 1 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons Dijon mustard
• 1 small yellow onion (finely chopped)
• 3 stalks celery (finely chopped)
• 1/2 red bell pepper (seeded and finely chopped)
• 1/4 cup green onion (finely chopped)
• 1/4 cup dill pickle relish
• 6 hard-boiled eggs (chopped)
• 1 - 2 tablespoons homemade Cajun seasoning (or store-bought)
• Salt and cracked black pepper (to taste)

Préparation

1. 1

   Wash and chop the potatoes into 1/2-inch cubes. Transfer them to a large pot and cover with 1 inch of water. Bring the potatoes to a boil over medium-high heat and add 1 tablespoon of salt to the water.

2. 2

   Lower the heat to medium and cook the potatoes for 20 to 25 minutes until tender and easily pierced with a fork. Drain the potatoes and allow them to cool.

3. 3

   In a large mixing bowl, whisk together the mayonnaise, sour cream, onion, celery, red bell pepper, green onion, dill pickle relish, Dijon mustard, and Cajun seasoning until combined. Add the eggs and potatoes and stir to coat with the dressing.

4. 4

   Mash some of the potatoes with a fork to reach your desired consistency. I like mine chunky so I don't mash many. Season the potato salad with salt and pepper to taste. Refrigerate the potato salad for at least an hour up to overnight to allow the flavors to come together. Garnish the potato salad with fresh chopped parsley and paprika before serving.