Ingredients: 

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

Steps to Make It: 

 Step 1: Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add 1 half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes.

Step 2: Meanwhile, chop remaining half onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning.

Step 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.

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